Name: Chicken rice and vegetable soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/2 cup water; 1/2 medium zucchini, diced; 3/4 medium carrot, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 1/2 tsp avocado oil; 2 1/2 cups low sodium vegetable stock; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes until tender.
While the rice cooks, heat the avocado oil in a medium pot over medium heat. Add the onion and carrot and cook for 5 minutes until starting to soften.
Add the chicken pieces to the pot. Season with half the salt and half the pepper. Cook for 5 minutes, stirring occasionally, until the chicken is browned on all sides.
Stir in the zucchini and garlic. Cook for 2 minutes more until the garlic is fragrant and the zucchini begins to soften.
Pour the vegetable stock into the pot, scraping the bottom to release any browned bits. Bring to a gentle simmer and cook for 8 minutes until the vegetables are tender. Done when opaque in the center, 165°F.
Stir the cooked rice and the remaining salt and pepper into the pot. Taste and adjust the seasoning if needed. Heat for 1 minute until well combined, then ladle the soup into a bowl.

Nutrition

Ingredients

Instructions

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