Chicken and Brown Rice Soup

---

SERVINGS: 10
Preparation time: 20 minutes
Cooking time: 40 minutes

---

Details

This hearty soup is a perfect meal for those days when you don’t feel like cooking at all. Simple, tasty and nutritious, this soup will hit you in all of the right spots!

Ingredients

• 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb / 455 g), cubed
• 2 cloves of garlic, chopped finely
• 1 small onion, chopped finely
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and cut into 1/4-inch / 1/2 cm coins
• 3 stalks of celery, chopped into 1/4-inch / 1/2 cm pieces
• 1 large tomato, chopped into 1/4-inch / 1/2 cm pieces
• 1 tsp / 5 ml dried thyme
• 1 tsp / 5 ml dried celery seed
• 1 cup / 120 ml Brown Rice
• 2 qt./2L of low-sodium organic chicken stock
• 1/2 tsp / 2 1/2 ml sea salt
• 1/2 tsp / 2 1/2 ml fresh ground black pepper

Preparation

1. Grill chicken and cut into cubes.
2. Pour the chicken stock in a large pot. Cook on medium heat. Bring to a boil.
3. Add the brown rice, potatoes, carrot, garlic and other seasoning. Follow the directions on the brown rice for cooking time. (Mine says cook for 40 minutes.)
4. While the above mixture is cooking, I chop the remaining ingredients. As they are done being chopped I add them to the pot.
5. When the brown rice is done, it should all be done. (Test just to make sure.)
6. Serve!