1poundchicken breasts, boneless and skinless, about two chicken breasts
1cupbrown rice
4carrots, peeled and cut into circles
1tablespoonlemon juice
1½teaspoonsalt
1teaspoondried thyme
1teaspoondried oregano
½teaspoon black pepper
Instructions
Add oil, onion, and celery to a soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Then add minced garlic and sauté until golden in color, about one minute.
Add the chicken stock and bring to a quick boil.
Reduce heat to simmer, medium or medium low heat. Add the chicken breasts, brown rice, carrots, lemon juice, salt, thyme, oregano, and pepper to the pot. Simmer for 30 minutes, until rice is tender and chicken is cooked through.
Carefully remove the chicken breasts from the pot. Shred or chop. Add the chicken back to the soup and stir. Taste and add extra salt or pepper if you like. Ladle into bowls and top with fresh chopped parsley (optional).