Chicken and Brown Rice Soup

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 cup long-grain brown rice
• 2 cups cooked, shredded chicken
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh parsley

Directions

1. In a large soup pot, melt the butter over medium-high heat.
2. Add the onion and garlic and cook until just beginning to soften, about 3 minutes.
3. Add the carrots and cook for another 2 minutes.
4. Add the chicken broth, thyme, oregano, smoked paprika, pepper, cumin, and salt.
5. Bring to a simmer, then reduce heat to medium-low and cover.
6. Cook for 10 minutes.
7. Add the brown rice and cook for another 20 minutes, or until the rice is cooked through.
8. Stir in the cooked chicken, peas, and parsley.
9. Taste and adjust seasoning, if needed.
10. Serve hot.

Interesting Facts

• Brown rice is a good source of fiber and vitamins.
• Chicken is a great source of lean protein.
• Soups are a great way to use up leftovers.