Chicken Rice Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 onion, diced.
03 - 3 large carrots, peeled and diced.
04 - 1 rib celery, diced.
05 - 1 teaspoon garlic, minced.
06 - 1 teaspoon dried parsley.
07 - 1/2 teaspoon dried thyme leaves.
08 - 5 cups reduced sodium chicken broth.
09 - 2 boneless skinless chicken breasts, uncooked.
10 - 1 cup brown rice.
11 - 1 teaspoon salt.
12 - 1/4 teaspoon black pepper.
13 - 1 cup evaporated milk or cream (optional).

# Instructions:

01 - Heat oil in large pot over medium-high heat. Cook onion, carrots, and celery 3-4 minutes until onion is translucent.
02 - Add garlic, parsley and thyme, cook 1 minute.
03 - Add broth, chicken, rice, salt, and pepper. Bring to boil, then reduce heat and simmer covered for 30 minutes.
04 - Remove and shred chicken once it reaches 165°F. Return to pot with evaporated milk if using.

# Notes:

01 - Stores in fridge up to 4 days.
02 - Can substitute chicken thighs.
03 - Cream is optional.

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