Prep 10 mins
Cook 40 mins
Saving Dinner/Fall Serve with a green salad and whole-grain rolls.
- 4 1⁄2 cups chicken broth
- 1⁄2 cup water
- 3 boneless skinless chicken breasts, cooked and chopped
- 2 teaspoons thyme
- salt and pepper
- 1⁄2 cup brown rice
- 1 tablespoon olive oil
- 4 garlic cloves, pressed
- 1 large onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 3 tablespoons flour
- 1 1⁄2 cups low-fat milk
- In a large saucepan, bring chicken broth and water to a boil and add the chicken. Add thyme and season with salt and pepper; add rice and reduce heat.
- In a skillet, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery; cook until onions are translucent. Add flour to the mix and combine well. Add this mixture to the chicken broth mixture in the saucepan.
- Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.
This was good but for us it had too much thyme in it. Next time I would cut the thyme in half. I also added some cheddar to the soup to add more thickness and flavor.
This is a good soup that (in my opinion) needs to be just a bit richer. I added about 1 1/2 tbsp of butter and a 1/2 cup of sharp cheddar to get it how I liked it. The whole family really enjoyed it, and I'll definitely be making it again with those substitutions. It's a great way to use up leftovers. Thanks!
This soup is wonderful. It freezes beautifully (left out the milk until serving day). My children even asked for seconds. Very flavorful!