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Chicken & Brown Rice Soup

WW Points6
The ThermoCouple
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Ingredients
  

  • 1 teaspoon olive oil
  • 1 onion diced
  • 3 large carrots peeled and diced
  • 1 rib celery diced
  • 1 teaspoon garlic minced
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • ½ teaspoon thyme leaves
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Soy Sauce
  • 5 cups reduced salt chicken broth
  • 2 skinless chicken breasts uncooked
  • 1 cup brown rice

Instructions
 

  • In a large pot, heat oil over medium-high heat.
    1 teaspoon olive oil
  • Add onion, carrots, and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
    1 onion diced, 3 large carrots peeled and diced, 1 rib celery diced
  • Add garlic, parsley and thyme and cook 1 minute.
    1 teaspoon garlic minced, 1 teaspoon parsley, ½ teaspoon thyme leaves
  • Add salt, pepper, Worcestershire and soy sauce, broth, chicken (whole - not diced for easily removal when it comes time to shred it). Add rice. Stir and bring to a boil over medium-high heat.
    ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 1 tablespoon Soy Sauce, 5 cups reduced salt chicken broth, 2 skinless chicken breasts uncooked, 1 cup brown rice
  • Reduce heat to medium-low and cover. Simmer for 30 minutes, stirring every so often until vegetables and rice are tender.
  • Remove chicken from pot and shred.
    (I do this in my thermomix - 5 Seconds | REVERSE | Speed 4)
  • Add back to the pot and stir through.