Weeknight Chicken and Rice Soup

Weeknight Chicken and Rice Soup

Soup is a great weeknight meal because many soups, like this one, taste lovely and can be made quickly and easily. If you have leftovers around (think leftover rice, potatoes, noodles, vegetables, chicken, meatballs) all the better! Let your imagination do the work.

Last night, I opted for the traditional path and made a delicious chicken and rice soup. Good for the heart and good for the soul.

Ingredients
32 oz Gluten-free chicken broth
2 Cups cooked rice (more if a chunkier soup is desired)
3-4 Cooked chicken breasts chopped (any leftover chicken will do)
3 Healthy handfuls of baby carrots thinly sliced
Pre-washed bag of salad mix (extra veggie lettuce works well)
Olive oil
Dried oregano
Dried basil
1 Bay leaf
Salt and pepper

Directions

• If you don't have leftover rice or chicken, first, make the rice and, second, bake chicken breasts, seasoning lightly with olive oil, salt, and pepper. Set aside.
• Bring chicken broth to a boil.
• Meanwhile, slice carrots and chop chicken breasts.
• When broth is boiling, add bay leaf and carrots.
  
• After a few minutes, add chicken breasts and stir.
• Add rice and stir.
  
• Lower heat to medium, add remaining seasonings, and simmer on low for about 5 minutes (or a few minutes longer if time allows).
  
• Toss in salad, stir, and turn off stove.
  
• Drizzle with olive oil and serve immediately with gluten-free crackers.