Chicken And Pasta Soup

I used 1 cup of Orzo pasta instead

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot on medium heat, warm the olive oil. Add the diced onion, carrots, and celery and cook for 4-5 minutes until onions are translucent and vegetables are tender.

Step 2

Add the minced garlic, dried thyme, salt, and pepper, and stir to coat the vegetables and warm for an additional minute until fragrant.

Step 3

Add the rice and stir to combine with the vegetable mixture. Then pour in the broth and water and add the bay leaf.

Step 4

Add the raw chicken breasts to the pot, submerging them in the broth, reduce the heat to a simmer, cover with a lid, and allow to cook for 30 minutes, stirring occasionally.

Step 5

After 30 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred them into small bite-size pieces.

Step 6

Return the shredded chicken to the pot and simmer the soup, covered, for a final 5 minutes. If you find the soup too thick, simply add some extra broth or water until it reaches the consistency of your choice.

Step 7

Once cooked, season the chicken and rice soup with additional salt and pepper to taste, and serve with a sprinkle of fresh parsley.