Easy Chicken and Rice Soup

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 2 Carrots, peeled then thinly sliced (about 1/2 cup, medium-sized
  • 2 cloves Garlic
  • 1/2 Onion, finely chopped (about 1/2 cup

• Canned Goods

  • 64 oz Chicken broth, gluten free

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 Seasoned salt, homemade gluten-free

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 1/2 onion, finely chopped (about 1/2 cup)
• 2-3 medium-sized carrots, peeled then thinly sliced (about 1/2 cup)
• 2 cloves garlic, minced
• 1-1/2 Tablespoons extra virgin olive oil
• homemade gluten-free seasoned salt (see notes for recipe) and pepper
• 2 chicken breasts, cut into bite-sized pieces
• 64oz (8 cups) gluten-free chicken broth
• 1 cup long grain white rice

Directions

• Heat extra virgin olive oil in a large soup pot over medium heat. Add onion and carrots, season with seasoned salt and pepper, then stir to combine. Cover the pot with a lid then saute until vegetables are very tender, 5-7 minutes, stirring occasionally. Add garlic then saute without the lid on for 30 seconds. Turn heat up to high then add chicken broth and bring to a boil. Add rice then stir to combine. Season chicken with seasoning salt and pepper then add to the broth and stir to combine. Turn heat down to medium then simmer uncovered until rice is tender, 15-20 minutes. Remove the pot from the heat then place a lid on top and let sit for 5 minutes. Taste then add more seasoned salt and/or pepper to taste, then ladle into bowls and serve.