A comforting and hearty soup featuring tender chicken, wholesome brown rice, and a creamy broth.
Bring the chicken broth and water to a boil in a large saucepan.
Using low-sodium broth allows you to control the salt level of the soup.
Add the chicken breasts and thyme to the saucepan, then reduce the heat to simmer.
Simmering the chicken gently ensures it stays tender and juicy.
In a skillet, heat olive oil over medium heat and sauté the garlic, onion, carrots, and celery until softened.
Cut the vegetables into uniform sizes for even cooking.
Stir the flour into the vegetables until well combined.
Cooking the flour briefly removes its raw taste.
Transfer the vegetable mixture to the saucepan with the broth and stir.
Stirring continuously prevents lumps from forming.
Add the brown rice to the saucepan and continue to simmer until the rice is tender.
Rinse the rice before adding to remove excess starch.
Stir in the milk and cook until the soup thickens slightly.
Adding the milk at the end prevents it from curdling.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
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