Name: Chicken soup with rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces; 3/4 cup white rice; 2 tbsp olive oil; 3 medium carrots, diced; 4 stalks celery, diced; 1 1/2 medium yellow onions, diced; 3 cloves garlic, minced; 8 1/3 cups chicken broth; 1 1/4 tsp salt; 3/4 tsp black pepper; 2 tsp dried thyme; 1/4 cup fresh parsley, chopped

Nutrition

Per serving

1,822 calories

Protein: 200g; 44% of calories
Carbs: 166g; 36% of calories
Fat: 40g; 20% of calories

Instructions

Prep 20 min · Cook 20 min

Heat the oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Add the broth, dried thyme, salt, and pepper to the pot. Bring to a boil, then stir in the white rice. Reduce the heat to medium-low, cover, and simmer for 8 minutes.
Stir the chicken into the pot. Continue to simmer, covered, until the rice is tender and the chicken is fully cooked through, 8 to 10 minutes more. Done when no pink remains, 165°F.
Remove the pot from the heat. Stir in the fresh parsley. Taste and add another pinch of salt or pepper if needed before serving.

Nutrition

Ingredients

Instructions

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