Chicken and Rice Soup

Method

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced carrot and cook for 3-4 minutes, stirring occasionally, until softened.

2. Simmer the broth: Pour in the chicken broth and bring to a gentle boil. Stir in the uncooked rice and reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender.

3. Add the chicken: Stir in the cooked shredded chicken and allow it to warm through, about 2-3 minutes. Taste and adjust seasoning with salt and pepper.

4. Serve: Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of black pepper. Serve immediately.

Nutrition Facts

Per serving