Chicken Rice Soup

Ingredients

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 stalk celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup brown rice
• 1 cup evaporated milk

Instructions

• in a very giant soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, till onion begins to show golden.

• Add garlic, parsley and thyme and cook one minute.

• Add salt and pepper, broth, chicken. Add rice. Stir and convey to a overboil medium-high heat.

• cut back heat to medium-low (a simmer), cover, and cook for half-hour, stirring each ten minutes, or till vegetables and rice square measure tender.

• take away chicken from pot and shred. Add back to the pot with milk.

• Serve.