Hands-On Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 6
8 cups chicken broth
1 small onion, peeled and chopped
2 cloves garlic, minced
1 teaspoon dried thyme
4 large carrots, peeled and chopped
2 cups shredded cooked chicken breast
3 cups cooked white rice
1 teaspoon ground black pepper
1. Into a large stockpot over medium-high heat, add broth, onion, garlic, thyme, and carrots. Bring to a boil, reduce heat to low, and simmer for 20 minutes until carrots are tender.
2. Add shredded chicken and rice; simmer for 10 more minutes until chicken and rice are warmed through. Season with pepper.
Per Serving: Calories: 268 | Fat: 3 g | Saturated fat: 1 g | Cholesterol: 46 mg | Sodium: 629 mg | Total carbohydrates: 30 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 28 g