Well, needless to say I eventually threw my hands in the air and threw some things in a pot. I cooked the chicken separately but allowed the rice and vegetables to be cooked in the broth. I also added some water to make sure it was a good soupy consistency later. Once I felt the rice was nearly cooked, I added the chopped chicken.
- 2 lbs. chicken breasts or tenders
- 1 cup brown rice
- 1/2 cup radishes, chopped
- 1 cup carrots, chopped
- 32 oz. of broth (1 container)
- 2 cups of water
- In a sauce pan over medium heat, heat the broth and 1 cup of water. Add the rice.
- After about 10 minutes, add the chopped vegetables to the broth and rice. Cover to cook.
- Season the chicken with black pepper. Then cook in a skillet while the rice and vegetables are cooking.
- Once the chicken is cooked, remove from pan and chop into cubes. Add the chicken to the broth mixture.
- Add the last cup of water. If you prefer a thicker soup, you do not need this last addition.
- Cook until the rice and vegetables are soft.
- Serve hot or store in an air tight container for up to one week and reheat.
Note; I didn't use an onion but you can add half a chopped onion by browning in the pan before adding the broth, rice and vegetables if you prefer the taste.