Chicken Rice Soup

Ingredients:

• 2 quarts chicken stock
• 4 carrots, chopped
• 4 stalks celery, chopped
• 1/2 yellow onion, chopped
• 3 medium sized boneless, skinless,chicken breasts cut into pieces
• 1 tbsp of extra virgin coconut oil
• 1/2 cup brown rice uncooked measure (Optional)
• Salt and pepper to taste

Directions:

1. Salt and pepper the chicken chicken breast. Bake it in the oven at 330 degrees Fahrenheit for 30 minutes or so that it stays very tender.
2. Heat broth in a large saucepan on medium.
3. As the broth begins to bubble, add vegetables and rice.
4. Reduce heat to low, cover and simmer for 20 minutes, until rice is tender, stirring occasionally.
5. Add cooked chicken, stir into soup, then cover and cook for 2-3 minutes.

Nutrition Facts:

Servings: 3
Carbohydrates: 17g
Protein: 20g
Fat: 2g
Total Calories: 250