9 cups chicken stock, warmed
3 tablespoons white rice
1 chicken breast, skin-on and bone-in
1½ cup carrots, chopped into ½-inch triangles
1 cup celery, chopped
¾ cup chopped yellow onion
1 cup frozen peas
Kosher Salt, to taste
Freshly ground black pepper, to taste
Parmesan, (optional to garnish)
Fresh flat leaf parsley, to garnish (optional)
In a large Dutch oven, over high heat, add the chicken broth and bring to a boil. Add the rice and chicken breast. Reduce the heat to medium and simmer for about 10 minutes. Add the carrots, celery, and onions. Simmer for another 10 minutes until the rice is cooked has opened up. Remove the chicken breast from the broth and set aside on a cutting board. Then add the frozen peas to the Dutch oven.
Shred the chicken and add it back to the Dutch Oven. Increase heat to bring to boil. Then turn off heat. Add salt and pepper to taste.
Serve with parmesan and garnish with chopped parsley. Enjoy!
Keywords: healing soup, chicken soup