Ychicken, Rice & Veggie Soup - Gluten Free

A favorite go-to soup for meals for half the week.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pour 2 (or a bit more) tbsp olive oil into large soup pot, and add salt and onion, and optional garlic.

Step 2

Heat on medium.

Step 3

Chop celery and add to pot, and sautee.

Step 4

Chop carrots (any size), and add to pot.

Step 5

Add both containers of chicken broth plus the 30 or so oz of water to soup pot, and add rice (I use 1-1/2 cup rice- ingredients portion of app has limitations). Bring to boil.

Step 6

Add chicken breast (if you like lots of meat in your soup, add more). Add the herbs. Cook, then remove meat and chop into whatever size bits you like (I chop it very finely).

Step 7

Return to boil, then turn down to low heat and simmer for 45 minutes to ensure brown rice is cooked.

Step 8

I add the frozen veggies just before serving, so I can eat right away (they cool it down to edible temp), but you can bring the soup back to boil before serving. I use whatever veggies I have onhand - mixed veg, frozen spinach, frozen corn, peas, etc.