Organic Chicken Rice Soup
When the weather turns chilly or you're feeling under the weather, there’s nothing quite like a warm bowl of chicken rice soup to soothe the soul. This simple yet comforting recipe is the perfect combination of tender organic chicken, soft rice, and a flavorful broth that’s both nourishing and satisfying. Whether you're looking for a hearty meal to enjoy on a cold evening or a dish to help you recover from a cold, this chicken rice soup is a go-to that never disappoints. Ready in under an hour, it’s a perfect weeknight dinner that can easily be made ahead and enjoyed for days. Let’s dive in and make this bowl of comfort!
Ingredients
- 2 tsps olive oil
- 1/2 yellow onion, chopped
- 1 large carrot, cut into thin half circles
- 1 large stalk of celery, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 7 cups vegetable broth, ex. Pacific
- 1 pound of boneless skinless chicken breasts (we used Yorkshire Valley Farms)
- 3/4 cup of brown rice, uncooked (Jo Anne's Bulk)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/4 cup minced flat-leaf parsley
- Additional salt & pepper to taste
Directions:
- In a large pot, heat the olive oil, then add the onion, carrot, and celery. Sautee the vegetables, stirring occasionally until they start to soften (3-4 minutes).
- Add the garlic and thyme. Cook, stirring constantly for 30 seconds.
- Pour in the vegetable broth and stir to combine.
- Add the chicken breasts, brown rice, salt and pepper.
- Bring soup to a boil, reduce heat to allow soup to simmer for 25 minutes.
- Once time is up, take chicken out and shred with 2 forks, then transfer back into the soup. Stir in the parsley and season with salt and pepper to taste. Enjoy!
Find all ingredients at Jo Anne's Place. To see store hours, click here.
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