Chicken-Rice Soup

• 4 cups low-sodium chicken broth
• 3 stalks celery, cut into 1/2-inch pieces
• 5 carrots, cut into 1/2-inch pieces
• 1 1/4 pounds skinless, boneless chicken breasts
• Kosher salt and freshly ground pepper
• 1/2 cup white rice
• 1 tablespoon tomato paste
• 3 plum tomatoes, finely chopped
• 1 cup frozen peas
• 1/3 cup heavy cream
• 1/2 cup finely chopped fresh parsley
• 1 tablespoon fresh lemon juice

1. Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot.
2. Cover and bring to a simmer over medium-high heat.
3. Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste.
4. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes.
5. Remove the chicken to a cutting board; let cool slightly.
6. Reserve the broth.
7. Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan.
8. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
9. Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture.
10. Add the peas, heavy cream and the remaining 2 chopped tomatoes.
11. Bring to a simmer.
12. Shred the chicken and return it to the soup.
13. Stir in the parsley and lemon juice; thin with water if needed.
14. Season with salt and pepper.

lowsodium, stalks celery, carrots, skinless, kosher salt, white rice, tomato paste, tomatoes, frozen peas, heavy cream, fresh parsley, lemon juice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-rice-soup.html (may not work)