Chicken Rice Soup

🛒 Ingredients

• Chicken breast, cooked, shredded 60 g · 99 kcal
• Chicken broth (low sodium) 250 g · 25 kcal
• Cooked white rice 50 g · 65 kcal
• Carrot, diced 30 g · 12 kcal
• Celery, diced 20 g · 3 kcal
• Onion, diced 15 g · 6 kcal
• Olive oil 5 g · 45 kcal
• Fresh parsley, chopped (for garnish) 2 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced carrots, celery, and onion; sauté for 5-7 minutes until softened.
2. Pour in the chicken broth and bring to a simmer. Add the cooked white rice and shredded chicken, stirring gently to combine.
3. Simmer for another 10-15 minutes to allow flavors to meld and heat through. Taste and adjust seasoning with salt and pepper as needed.
4. Ladle into a bowl and garnish with fresh chopped parsley before serving hot.