Name: Chicken soup with white rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces; 3/4 cup white rice; 7 1/2 cups chicken broth; 3 medium carrots, diced; 4 stalks celery, diced; 1 1/2 medium yellow onions, diced; 2 tbsp olive oil; 8 cloves garlic, minced; 1 tsp salt; 3/4 tsp black pepper; 2 tsp dried thyme; 1/3 cup fresh parsley, chopped; 1 tbsp lemon juice

Nutrition

Per serving

1,887 calories

Protein: 195g; 41% of calories
Carbs: 180g; 38% of calories
Fat: 43g; 21% of calories

Instructions

Prep 15 min · Cook 20 min

In a large pot, heat the olive oil over medium heat. Add the carrot, celery, onion, and garlic. Cook until the onions are translucent and the vegetables begin to soften, about 5 minutes.
Stir in the chicken broth, dried thyme, salt, and black pepper. Bring the liquid to a boil, then reduce heat to a simmer. Add the diced chicken and the white rice. Simmer until the rice is tender and the chicken reaches 165°F, about 15 minutes.
Remove the pot from the heat. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with a pinch more salt or pepper if needed before portioning into bowls.

Nutrition

Ingredients

Instructions

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