Soup is comforting. When we’re sick or feeling down, we often turn to a bowl of soup for nourishment. The steam and flavors relax us, and make everything seem more at ease. Making soup from scratch is 100% worth it. The flavors are more intense, veggies are still toothsome, and you can control the amount of sodium that goes into your meal. This recipe is something I’ve made often for my family – it’s healthy, tasty, and hopefully you’ll adopt it as your own!

1 large chicken breast

1 cup carrots (peeled and chopped)

1 cup celery (chopped)

1 cup onions (chopped)

2 cloves of garlic (minced)

1 teaspoon dried thyme

1 bay leaf

1 can chicken stock (14.5 oz)

4 cups water

1 ½ cups brown rice (cooked)

1 cup frozen green peas

Extra virgin olive oil

Salt and pepper to taste

Cut the chicken into cubes.

In a large sauce pan over medium-high heat, add 1 tablespoon of extra virgin olive oil. Add the chicken cubes and allow them to brown slightly, about 2 minutes and then stir to brown for 2 minutes more. Remove the chicken (don’t worry; it will finish cooking later in the recipe).

Add the carrots, celery, onions, and garlic to the sauce pan. If there is not enough oil/fat is at the bottom of the pan to cook the veggies in, add 1-2 teaspoons of extra virgin olive oil. Sautee for 8 minutes, or until the veggies are tender.

Stir in the thyme.

Add the bay leaf, chicken stock, and water. Stir in the chicken.

Turn heat to high and allow everything to come to a boil. When it comes to a boil, reduce the heat to low, cover, and simmer for 45 minutes.

Stir in the cooked rice and frozen peas. Simmer uncovered for 3-5 minutes, or until the rice/peas are warmed through.

Serve hot and enjoy!

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