SafePlates

Ingredients

• 1 skinless chicken breast (6 oz / 170g)
• 4 cups (950ml) low-sodium chicken broth
• 1/2 cup (90g) white rice
• 1 small carrot, peeled and diced (2 oz / 60g)
• 1 small potato, peeled and diced (3 oz / 85g)
• 1/2 small zucchini, peeled and diced (2 oz / 60g)
• 1 tsp (5ml) olive oil
• 1/4 tsp (1g) salt (optional, or to taste)
• 1 tbsp (3g) fresh parsley, finely chopped (optional)

Instructions

1. Rinse the chicken breast under cold water and pat dry.
2. In a medium pot, heat the olive oil over low heat. Add the diced carrot, potato, and zucchini. Sauté gently for 2-3 minutes, without browning.
3. Add the chicken breast and pour in the chicken broth. Bring to a gentle simmer over medium heat.
4. Reduce the heat to low, cover, and cook for 15 minutes.
5. Add the rice to the pot. Continue to simmer, covered, for another 20 minutes, or until the rice and vegetables are very soft and the chicken is cooked through.
6. Remove the chicken breast from the pot. Shred or finely dice the chicken, then return it to the soup.
7. Season with salt if desired. Simmer for another 2-3 minutes.
8. Remove from heat. Let the soup cool slightly before serving. Garnish with fresh parsley if using.

Tip

For extra comfort, you can blend the soup until smooth for easier digestion. Always serve warm, not hot, to avoid irritating the stomach.