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A soul-feeding dish that's easy to make - Chicken Rice Soup can also be prepared with leftover rice. The starchiness and heaviness of the rice is gone during preparation, giving you a perfectly healthy soup to start your meal with.

  • 1 tablespoon extra-virgin olive oil
  • 2 carrots, diced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 7 cups reduced-sodium chicken broth
  • 1 cup instant brown rice
  • 8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons cider vinegar
  • 1/4 teaspoon freshly ground pepper
Heat oil in a large saucepan over medium heat. Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil. Add rice, reduce heat and simmer for 5 minutes. Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes. Stir in parsley, vinegar and pepper.

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