Chicken & Rice Soup

Ingredients for Chicken & Rice Soup

• low-sodium chicken broth 950ml (950ml /1 l)

• long-grain white rice 60g (300g /75 g)

• skinless, boneless chicken breast halves 2

• carrot 1, peeled and diced

• celery 1 stalk, diced

• frozen peas 1 cup (140g /155 g)

• garlic 1 clove, sliced

• thyme, dill, or parsley 1/2 teaspoons dried or 1 teaspoon minced fresh

• salt and ground pepper

• fresh lemon juice (optional)

Combine the broth, rice, and 475ml (475ml /500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.

Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.

Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.

Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don't forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.