Sunday, March 28

Yummy Chicken and Brown Rice Soup

Been kinda sick so I decided to make some homemade soup... this is a recipe full of fresh veggies. Chopping the onions helped to clear my sinuses and the soup was yummy.
I don't usually like peas but since these were put in after the soup stopped cooking they didn't have a chance to get mushy.

2 boneless, skinless, chicken breasts
2 tablespoons olive oil
1 small onion, finely chopped
2 leeks (light green and white parts only) finely chopped
2 cloves of garlic, chopped
2 celery stalks, finely chopped
2 carrots, chopped
1/2 tablespoon fresh thyme, chopped
1/2 cup long-grain brown rice, uncooked
8 cups low sodium chicken broth (or more, if you'd like)
salt and freshly ground black pepper
1/2 cup frozen peas

Put the chicken breasts in a big pot and cover them with water. Add a tablespoon of salt, bring to a boil, cover, and let cook for 30-40 minutes. When the chicken is done, remove it from the pot and allow it to cool, then shred it with a fork.

Chop the veggies while the chicken is cooking.

Dump the water from the pot you used to boil the chicken. Put 2 tablespoons of olive oil in that pot, over medium heat, and add the chopped onion, leeks, and garlic. Cook until they start to soften, about 5 minutes. Then add the celery, carrots, and half of the thyme. Cook for another minute or two, then toss in the uncooked brown rice and stir until well combined. Add the broth and shredded chicken, then cover and simmer for 45-50 minutes, or until the rice is cooked.

When the rice is cooked, remove the soup from the heat, and stir in the frozen peas. Add salt and freshly ground black pepper to taste.

Makes 4-6 servings

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