Chicken and Rice Soup

This soup was delicious, quick and easy, and perfect for when you want a simple, home-made meal to impress!  And usual, we love this recipe because it's totally customizable-just use the veggies already in your kitchen!

Ingredients

1 chicken breast

1 cup white rice

6 cups chicken broth

1/2 a carrot, cut into sliced quarters

1/2 red pepper, chopped

1/2 white onion, chopped

2 teaspoons garlic powder

1 teaspoon dried, chopped bay leaves

1 teaspoon oregano

Olive oil

Salt

 

1. Put the rice into a pot with 2 cups of water.  Add a drop of olive oil and a pinch of salt.  Bring to a boil, then reduce heat and cover.  Cook until water is absorbed.  Set aside.

2. Add a drop of olive oil to a pan.  Add the chicken, and cook through.  Set aside.

3. Add another drop of olive oil to the pan, and throw in the chopped veggies (or use another pan if you want to keep everything separate like we did!)  Add the bay leaves, garlic, and oregano.  Stir everything together and let cook for about 6 minutes (the veggies should be soft, but not brown!)

4. Combine rice and veggies in a pot.  Add the chicken broth.

5. Using two forks, shred the chicken.  Add shredded chicken to the soup.

6. Cook everything together in the pot over medium heat until everything is heated through and tender (about 10 minutes). 

 

This soup was so easy to make, and tasted so simple and perfect!  It was also awesome because Mary was on a special diet at the time, so we just cooked everything separately, and everyone got a delicious meal especially for them!

 

-Mary and Caitlin