Chicken And Rice Soup

Chicken And Rice Soup

INGREDIENTS
2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 medium white onion, diced
1 cup sliced carrots
1/2 cup sliced celery
1 cup white rice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 cup heavy cream (optional)
1/4 cup lemon juice

Directions:

Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.

Add in remaining 1 tablespoon olive oil to the pot. Add in onion, carrots, and celery and saute 4-5 minutes. Add in rice, ginger, and garlic and toast for 2-3 minutes.

Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through.

Use tongs to remove chicken from pot. Shred and return to pot. Pour in heavy cream (if using). Cook for an additional 5 minutes, until rice and vegetables are soft.

Remove from heat and stir in lemon juice. Season with additional salt and pepper to taste.
Notes
Chicken Thighs will need to simmer for approximately 30 to 40 minutes and are preferred when using brown or wild rice due to the longer cook times. 

Brown Ricewill need to cook for approximately 50-60 minutes.

Wild Rice will need to cook for approximately 40-45 minutes.

*If the rice absorbs too much liquid for your liking, add more chicken broth to taste.