Cook Time

5 min

Prep Time

20 min
Chicken & Rice Soup

Ingredients

4 servings

• 1 tablespoon extra-virgin olive oil
• 2 carrots, diced
• 1 onion, diced
• 1 stalk celery, diced
• 7 cups reduced-sodium chicken broth
• 1 cup instant brown rice
• 250 g boneless, skinless chicken breast, trimmed and cut into 2 cm pieces
• 1 cup peas
• 1/4 cup chopped fresh parsley
• 2 teaspoons cider vinegar
• 1/4 teaspoon freshly ground pepper

Directions

- Heat oil in a large saucepan over medium heat.
- Add carrots, onion and celery and cook.
- Stir until it begins to soften (3 to 5 min).
- Add broth and bring to a boil.
- Add rice, reduce heat and simmer for 5 min.
- Add chicken and peas and gently simmer until the chicken is just cooked through (approx. 5 min.).
- Stir in parsley, vinegar and pepper.

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