Chicken and Rice Soup

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 6 cups chicken broth
• 1 cup long grain white rice
• 2 cups water
• 1 cup frozen peas

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic and cook until softened, about 3 minutes.
3. Add in the carrots, celery, thyme, and parsley. Season with salt and pepper, to taste. Cook for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a simmer.
5. Add the rice and water to the pot and stir to combine. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes, stirring occasionally.
6. After 20 minutes, add the frozen peas and cooked chicken back into the pot. Simmer for an additional 5 minutes.
7. Remove from heat and let cool for a few minutes before serving. Enjoy your homemade chicken and rice soup!