Ingredients
Scale
- 4 cups water
- 2 1/2 tablespoons Better Than Bouillion Roasted Chicken Base
- 1 tablespoon finely minced shallot
- 1 small carrot, peeled and finely shredded (about 1/4 cup)
- 1/2 teaspoon freshly grated lemon peel
- Juice of 1 large lemon (about 1/4 cup)
- 1 tablespoon dried parsley leaves
- 1/4 teaspoon white pepper
- 1/3 cup uncooked long-grain rice
- 1 1/2 cups cooked, shredded chicken breast
Instructions
- Cook chicken breasts in a large non-stick pan, with a little olive oil, until no longer pink.
- Set aside to cool, then shred.
- In a medium to large pot, heat water over medium heat.
- Whisk in the chicken base until dissolved.
- Add shallot, carrot, lemon peel and lemon juice, parsley and pepper.
- Stir to combine.
- Bring soup to a boil, stirring occasionally.
- Reduce heat to medium-low, add rice and chicken.
- Cover and simmer until done, about 15-20 minutes. Stir occasionally.