Chicken Soup With Rice And Vegetables
|Olive oil||1 Teaspoon|
|Onion||1 , chopped|
|Carrots||3 , thinly sliced|
|Celery stalks||2 , thinly sliced|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Fat free low sodium chicken broth||4 Cup (64 tbs)|
|Boneless skinless chicken thighs||3⁄4 Pound|
|Quick cooking brown rice||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, garlic, and thyme; cook, stirring occasionally, until the vegetables soften, 5-6 minutes. Add the broth and chicken; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 10 minutes.
2. Remove the chicken from the pan and transfer to a cutting board; cool 5 minutes.Meanwhile, cover the saucepan and return to a simmer.
3. With 2 forks, shred the chicken. Add the chicken and rice to the saucepan and simmer, covered, until the rice is tender, about 12 minutes.
Remove from the heat and stir in the parsley and salt.