Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach or kale (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Add garlic and sauté for another minute until fragrant.
- Pour in the chicken broth and add the chicken breasts, rice, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- If using, stir in the spinach or kale and cook until wilted.
- Serve hot, adjusting seasoning as needed.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg