Categories: Chicken, EatingWell, Main Dish, Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium carrots, diced
• 1 medium onion, diced
• 1 stalk celery, diced
• 7 cups low sodium chicken broth
• 1 cup instant brown rice
• 8 ounces boneless skinless chicken breasts, trimmed and cut into 3/4-inch pieces
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 2 teaspoons cider vinegar
• 1/4 teaspoon fresh ground black pepper

Directions

1. Heat oil in a large saucepan over medium heat.

2. Add in carrots, onion, and celery; cook, stirring, until begins to soften, 3-5 minutes.

3. Add in broth and bring to a boil.

4. Add in rice, decrease heat and simmer for 5 minutes.

5. Add in chicken and peas; gently simmer until chicken is just cooked through, about 5 minutes.

6. Stir in parsley, vinegar, and pepper.

7. Taste and adjust seasoning with salt and pepper.

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