Ingredients:
500g boneless, skinless chicken breasts, diced
200g carrots, diced
200g celery, diced
150g onion, diced
150g sweet potato, peeled and diced
1 clove garlic, minced
2L chicken broth (low-sodium)
100g brown rice
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
In a large pot, bring the chicken broth to a boil over high heat. Add the chicken breast and simmer for 10-15 minutes or until cooked through. Remove the chicken breast from the broth and shred into small pieces using two forks. Set aside.
Add the diced carrots, celery, onion, sweet potato, and minced garlic to the pot with the broth. Bring to a boil and then reduce heat to medium-low. Simmer for 10-15 minutes or until vegetables are tender.
Add brown rice, thyme, salt, and pepper to the pot. Simmer for an additional 20-25 minutes or until the rice is cooked and tender.
Once the rice is fully cooked, add the shredded chicken back to the pot and heat through.
Serve hot, garnished with chopped parsley.
This soup recipe makes approximately 6 servings. Each serving contains approximately 250 calories, 20g protein, 30g carbohydrates, and 3g fat.
