Chicken & Brown Rice Soup

YIELDS 8 servings
Make brown rice ahead of time to use in soup. 

1 1/2 lbs chicken thights
salt and pepper
2 tsp canola oil
2 cups diced onion
1 1/2 cups diced celery
1 cup frozen diced carrots
2 tsp sage
1 tsp garlic posder
1/4 tsp thyme
1/8 tsp nutmeg
4 cups low salt chicken broth
1 cup water
2 cups cooked brown rice

Remove skin from chicken; season with salt and pepper. Heat an 8 quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, carrots, celery, sage, garlic powder, salt, thyme, and nutmeg.

Add vegetable ans spice mix to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2-3 minutes.


from parents.com/5for50