1 onion chopped
3 large carrots peeled and chopped
1 stalk celery diced
1 tablespoon oil
1 clove garlic diced
1 teaspoon each dried parsley and thyme
5 cups low sodium chicken broth
2 chicken breasts cued
1 cup brown rice
1 cup evaporated milk
Salt and pepper to taste
Sautée your diced onion, celery and carrots in cooking oil over medium heat for about 4 minutes, add garlic and dried herbs and cook for another minute.
Add salt and pepper, broth, chicken and rice. Stir and bring to a boil over high heat.
Reduce heat to medium-low, cover and simmer for 30 minutes or until rice and vegetables are tender.
Add evaporated milk and cook for 3 more minutes to warm through.
Recipe with pics check here: https://club.cooking/recipe/chicken-rice-soup/ Enjoy)