Our first serious cold spell has started here in Chicago, so I felt like making some comfort food for dinner last night. If the only chicken soup you've ever had came from a Campbell's can, you're in for a treat. Make this recipe once, and you'll never go back. You can substitute water for the chicken broth, but obviously broth tastes better. And you can also substitute pasta for the rice, if you want chicken noodle soup. It won't take as long to cook, though, so keep an eye on it.
1-2 T olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
1/2 tsp. dried herbes de provence
1 large chicken breast, cubed
1 14-oz can diced tomatoes
4 C chicken broth
1/2 C brown rice
1/4 C frozen peas
salt and pepper to taste
Heat the olive oil in a large pot. Add the onion, garlic, carrots, and herbes de provence. Cook until vegetables are softened but not brown. Add the chicken and cook until it turns white. Add the tomatoes and broth. Bring to a boil. Add the rice. Cover and simmer until rice is tender. Add the peas and cook for 2 minutes longer. Season with salt and pepper. Enjoy!
1-2 T olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, sliced
1/2 tsp. dried herbes de provence
1 large chicken breast, cubed
1 14-oz can diced tomatoes
4 C chicken broth
1/2 C brown rice
1/4 C frozen peas
salt and pepper to taste
Heat the olive oil in a large pot. Add the onion, garlic, carrots, and herbes de provence. Cook until vegetables are softened but not brown. Add the chicken and cook until it turns white. Add the tomatoes and broth. Bring to a boil. Add the rice. Cover and simmer until rice is tender. Add the peas and cook for 2 minutes longer. Season with salt and pepper. Enjoy!
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