This simple Chicken and Rice Soup is my go-to recipe for whenever anyone in the house is under the weather.
Boil 2 chicken breasts in 2 cups water until cooked through - about 15 minutes. Remove from water and cut into 1" pieces. Reserve water.
Cook 1/2 cup rice in 1 cup chicken broth. Set aside.
Melt 1 tbsp butter in large saute pan over medium high heat. Saute garlic, onion, carrot and celery until just soft. Add parsley and basil and cook 1-2 minutes more until fragrant.
Combine cut chicken, cooked rice, reserved water from chicken and 2 cups chicken broth. Add sauteed vegetables and allow to simmer 10-15 minutes. Season with Salt and Pepper.
Feel free to add more water or broth if you feel the soup is too thick. You may also need to add more after it has been stored in the refrigerator or freezer.
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