Eating Well's Chicken and Rice Soup

• 2 tablespoons extra-virgin olive oil
• 2 medium carrots, diced
• 1 medium onion, diced
• 1 stalk celery, diced
• 7 cups low sodium chicken broth
• 1 cup instant brown rice
• 8 ounces boneless skinless chicken breasts, trimmed and cut into 3/4-inch pieces
• 1 cup frozen peas, thawed
• 14 cup chopped fresh parsley
• 2 teaspoons cider vinegar
• 14 teaspoon fresh ground black pepper

1. Heat oil in a large saucepan over medium heat.
2. Add in carrots, onion, and celery; cook, stirring, until begins to soften, 3-5 minutes.
3. Add in broth and bring to a boil.
4. Add in rice, decrease heat and simmer for 5 minutes.
5. Add in chicken and peas; gently simmer until chicken is just cooked through, about 5 minutes.
6. Stir in parsley, vinegar, and pepper.
7. Taste and adjust seasoning with salt and pepper.

extravirgin olive oil, carrots, onion, celery, chicken broth, instant brown rice, chicken breasts, frozen peas, parsley, cider vinegar, ground black pepper

Taken from www.food.com/recipe/eating-wells-chicken-and-rice-soup-454326 (may not work)