Healthy Habits: Chicken & Rice Soup

We're well on our way into fall and I don't know about you, but for me this is the start of my cravings for food to warm me up. Who wants a summer salad in the middle of fall? Not me. So, I experimented and kind of threw this chicken and rice soup together the other (chilly) day. It is delicious, if I do say so myself! If you're watching what you eat, or are just in need of a classic soup, this should fit the bill.

Ingredients: 

1 chopped onion

1 diced clove of garlic 

a little olive oil

4 chopped carrots 

5 chopped celery stalks

4 small potatoes

a low sodium broth cube

garlic powder

salt and pepper

2 medium sized chicken breasts

1 cup brown rice

4 (or less/more, depending on how much broth you like) cups of water

Cook time: around 45 minutes.

Start by chopping up the onion and garlic and putting it a hot pan with a little olive oil. Let it sit there for a few minutes while you cut the carrots, celery and onions. Then, when the onions are clear, add the water, broth cube, rice, veggies and potatoes. Set the stove on low and let the soup simmer.

Thirty minutes later, take out the chicken. Wash it, and cut it up into bite-size pieces. Put a little olive oil in a frying pan and cook the chicken. It should be done in about 15 minutes or so. Then, add the chicken to your soup and add your garlic powder, salt and pepper, and any other spices you'd like. Test the potatoes and carrots with a fork. 

Eat and enjoy!