Ingredients

• 1 tablespoon oil
• 1 onion, minced
• 3 large carrots, peeled and diced
• 1 rib celery, diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 5 cups low-sodium chicken broth
• 2 raw chicken breasts
• 1 cup long grain white or brown rice, rinsed
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup evaporated milk (adjust to taste)

Instructions

1. Heat oil in a large soup pot over medium-high heat.
2. Add onion, carrots, and celery. Cook for 3–4 minutes, until the onion begins to brown slightly.
3. Stir in garlic, parsley, and thyme. Cook for another minute.
4. Rinse the rice thoroughly under cold water.
5. Add chicken broth, raw chicken breasts, rinsed rice, salt, and pepper to the pot. Stir well and bring to a boil.
6. Reduce heat to medium-low. Cover and simmer for:
   • 15 minutes if using white rice
   • 30 minutes if using brown rice
     Stir every 10 minutes to prevent sticking.
7. Once the rice and vegetables are tender, remove the chicken. Shred it with two forks and return it to the soup.
8. Stir in evaporated milk. Adjust seasoning if needed and serve hot.

• For brown rice, dice the vegetables slightly larger so they don't overcook.
• Adjust the amount of evaporated milk to reach your preferred creaminess.

Nutrition

Calories: 332kcal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g
Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g
Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg