Chicken And Rice Soup

Ingredients

• 2 tablespoon olive oil
• 1 large onion (chopped)
• 3 medium carrots (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 1 pound chicken breasts (boneless and skinless, cut into cubes)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 tablespoon vegeta (optional)
• 1 cup rice (long grain)
• 8 cups chicken broth (low sodium)
• 1 tablespoon parsley (for garnish)

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or soup pot. Add the onion, carrots, celery and saute for 5 minutes until softened and translucent. Add the garlic and saute for another 30 seconds until aromatic.

2. 2

   Add the chicken breasts cubes to the pot, stir and cook for another 5 to 7 minutes until the chicken is no longer pink and is cooked through.

3. 3

   Add the bay leaves, fresh thyme, salt, pepper, rice, chicken broth, stir everything together, bring to a boil over medium-high heat.

4. 4

   Reduce the heat to medium-low and continue cooking for another 25 to 30 minutes, covered, until the rice is cooked.

5. 5

   Discard the bay leaves and thyme sprigs. Taste for seasoning and adjust with salt and pepper as needed. I added a bit of vegeta which is a European seasoning that we usually add to soups for flavor, but it's totally optional. You can also use a chicken bouillon instead.

6. 6

   Garnish with parsley and serve.