Chicken and Rice Soup

With the winter weather rolling in, soup season is in full swing!

Two of our crew were feeling under the weather (praying it’s just a cold 😬), so I decided that Chicken and Rice soup was perfect for dinner.

I looked at a couple of recipes online and modified them a little bit. It’s super easy to make and the best part is that you can make it in under an hour!

Ingredients

1 tablespoon oil

1 yellow onion minced

3 carrots peeled and diced

1 1/2 stalk celery diced

1 teaspoon garlic minced

1 teaspoon dried parsley

½ teaspoon dried thyme

1 teaspoon salt

⅛ teaspoon black pepper

5-8 cups low sodium chicken broth (you may have to add more as you let the soup simmer)

3 chicken breasts (I used the breast from 2 Rotisserie’s)

1 cup white rice

2 Limes squeezed

1 Cup of evaporated milk (optional)

Instructions

Heat oil over medium-high heat in a large soup pot.

Add onion, carrots and celery and cook and stir for 5-7 minutes or until onion begins to turn golden.

Add garlic, parsley and thyme and cook 1 minute.

Add salt and pepper, broth, chicken.

Add rice. Stir and bring to a boil over medium-high heat.

Reduce heat to medium-low, cover, and cook for 30 minutes.

Stir every 10 minutes or until vegetables and rice are tender.

Add 1 cup of evaporated milk (optional).

Enjoy and serve!

I hope y’all have a wonderful Tuesday! Only three more sleeps until Christmas!!

XO

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