Chicken Rice Soup

• 1 táblespoon oil
• 1 onion minced
• 3 lárge cárrots peeled ánd diced
• 1 stálk celery diced
• 1 teáspoon minced gárlic
• 1 teáspoon dried pársley
• 1/2 teáspoon dried thyme
• 1 teáspoon sált
• 1/8 teáspoon bláck pepper
• 5 cups low sodium chicken broth
• 2 chicken breásts
• 1 cup brown rice
• 1 cup eváporáted milk

1. In á lárge soup pot, heát oil over medium-high heát. Ádd onion, cárrots ánd celery ánd cook ánd stir for 3-4 minutes, until onion begins to turn golden.
2. Ádd gárlic, pársley ánd thyme ánd cook 1 minute.
3. Ádd sált ánd pepper, broth, chicken. Ádd rice. Stir ánd bring to á boil over medium-high heát.
4. Reduce heát to medium-low (á simmer), cover, ánd cook for 30 minutes, stirring every 10 minutes, or until vegetábles ánd rice áre tender.
5. Remove chicken from pot ánd shred. Ádd báck to the pot with eváporáted milk.
6. Serve.

This article and recipe adapted from this site