Hearty Chicken Soup and Rice
Serving Size / Yield
- 4 C water
- 1 chicken breast; boneless, skinless and chopped into chunks
- 2 carrots; peeled and chopped
- 2 garlic cloves; chopped
- 1/2 onion; sliced
- 1 C instant rice
- 1/2 C corn kernels
- Chopped parsley
- Chopped bay leaves
Bring the water, chicken, carrots, garlic, onion, corn and chopped bay leaves to a boil. Then bring it down to a simmer, cover and allow to chicken to be cooked all the way through. It will take about 30 minutes.
Once the chicken is fully cooked, let the broth sit but take about 2 cups of the broth and pour it into a medium sauce pan.
Bring that saucepan to a boil and add in the rice. When it starts to boil, bring it down to a simmer and cover it for about 15-20 minutes. Check occasionally to see if the rice is cooked and tender.
When the rice is cooked, remove, and transfer into the pot with the chicken. Bring all the ingredients to a simmer. Add salt and pepper to taste.
Pour the soup and rice into a serving bowl, garnish with some chopped parsley and serve.