Chicken and Rice Soup

 2 lbs boneless skinless chicken breasts

1 tsp salt

1/2 tsp pepper

2 Tbsp olive oil, divided

1 medium white onion, diced

1 cup sliced carrots

1/2 cup sliced celery

1 cup white rice

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

1 cup heavy cream (optional)

1/4 cup lemon juice

1.  Season chicken breasts with salt and pepper.  Heat a large soup pot over medium high heat.  Add in 1 Tbsp of 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.2...Add in remaining 1 Tbsp olive oil to the pot.  Add in rice, ginger, and garlic and toast for 2-3 minutes.

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

3.. Use tons 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.

4.  Remove from heat and stir in lemon juice.  Season with additional salt and pepper  to taste.

 

 

 

Notes:

Chicken Thighs- will nee to simmer for approximately 30 to 40 minutes are ae preferred when using brown or wild rice due to the longer cook times.

Brown Rice:well 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.