Prep Time: 15 minutes Co: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 servings Author Ashley Fehr

This Chicken Rice Soup is packed with veggies and hearty brown rice, simmered in flavorful chicken broth, and finished with a creamy touch.

- In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
- Add garlic, parsley and thyme and cook 1 minute.
- Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
- Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Chicken breasts can be replaced with chicken thighs, add it to the soup 10 minutes later.