Description

This soup tastes so much better than canned chicken and rice soup and is so much better for you. Serve with a crusty bread to sop up all that goodness!

Ingredients

• 1/2 lb. boneless, skinless chicken breast tenders
• 1 t. olive, vegetable or canola oil
• 1/4 c. chopped onion, finely diced
• 1/2 c. chopped carrot, finely diced
• 1/2 c. chopped celery, finely diced
• 4 c. chicken broth/stock, regular or low sodium
• 1/2 c. uncooked long-grain white rice
• 1/2 t. dried rosemary
• 1/2 t. freshly ground black pepper

Steps

1. Place a grill pan over medium-high heat, then place the chicken breast tenders on the grill pan; cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan; cut into ½ inch pieces. Set aside.
2. Heat oil in a large heavy-bottomed pot over medium-high heat. Add onion, carrots, and celery; cook 5 minutes or until the vegetables become tender.
3. Pour chicken broth/stock over the vegetables in the pot, and add the rice, rosemary, and black pepper.