Ingredients
- 2 skinless chicken breasts
- 2 celery stalks, diced
- 1 large carrot, diced
- 1/2 yellow onion, diced
- 1 1/2 cups cooked long grain or jasmine rice (use 1 cup for a more brothy soup)
- 4 cups reduced-sodium chicken broth
- 4 cups water
- 1/4 cup all-purpose flour
- 2 tbsp light butter
- 2 garlic cloves, minced
- 4–5 thyme sprigs
- 2 tbsp chopped fresh parsley
Seasonings (adjust to taste)
- 1/2 tsp salt (for chicken)
- 1 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp garlic salt (optional, for broth)
Instructions
- Season chicken breasts with salt, pepper, paprika, garlic powder, and onion powder. In a large pot, cook chicken over medium heat until fully cooked (about 6–8 minutes per side). Remove, shred, and set aside.
- In the same pot, melt light butter. Add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
- Sprinkle flour over vegetables and stir for 1–2 minutes. Gradually whisk in chicken broth and water until smooth.
- Add shredded chicken, thyme, and rice. Reduce to low heat and simmer for 15–20 minutes until flavors blend.
- Stir in parsley, adjust seasoning, and serve warm.
