Chicken & Rice Soup
"This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you could substitute cooked brown rice (stirred in at the end) if you have it on hand. Try the recipe with other herbs if you like, such as dill or tarragon.Chicken..."
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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2 carrots, diced
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1 onion, diced
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1 stalk celery, diced
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7 cups reduced-sodium chicken broth
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1 cup instant brown rice
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8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
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1 cup frozen peas, thawed
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1/4 cup chopped fresh parsley
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2 teaspoons cider vinegar
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1/4 teaspoon freshly ground pepper
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