Chicken & Rice Soup in a Hurry

Ingredients

• 1 cup Cooked shredded chicken
• 3 cups Chicken broth (low-sodium preferred)
• 0.5 cup Quick-cooking rice (or minute rice)
• 1 medium Carrots, diced
• 1 stalk Celery, diced
• 1 tbsp Olive oil(optional)
• 2 cloves Garlic, minced(optional)
• 0.25 tsp Salt(optional)
• 0.125 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the carrots and celery, mince the garlic, and shred or measure the cooked chicken.

2. 2

   In a pot, heat olive oil over medium heat (if using). Add carrots and celery and cook 3 minutes, then stir in garlic for 30 seconds.

3. 3

   Add chicken broth and bring to a gentle boil. Stir in quick-cooking rice and cook until the rice is tender, about 12 minutes.

4. 4

   Add the shredded chicken and simmer 3 minutes to heat through. Season with salt and black pepper to taste, then serve.