Instant brown rice is a massive timesaver.
Add celery, carrots and onion; cook, stirring occasionally, until slightly softened, about 4 minutes.
Stir in chicken, broth, lemon juice, dried tarragon, basil, salt and pepper.
Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Bring to a simmer over high heat.
Stir in rice; cover, and reduce heat to low.
Cook, undisturbed, until the rice is tender, 10 to 12 minutes.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Divide the soup among 6 bowls and top evenly with tarragon leaves.
Add broth as needed to loosen up the soup.
Regularly eating chicken breast has been associated with a decreased risk of heart disease and diabetes.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Rice is a staplein many cultures, and yet were often told its bad for us by low-carb advocates.
Since this recipe has no gluten-containing ingredients, it is gluten-free.
It wont have the same flavor, but for this soup recipe, it should work just fine.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
We recommend using uncooked quick-cooking brown rice in this recipe.
Additional reporting byCarrie Myers, M.S.andLinda Frahm
EatingWell.com, January 2024
