Easy Chicken Soup
2 tablespoons olive or coconut oil
4 stalks celery, chopped
5 carrots, peeled and chopped
1 onion, chopped
4 garlic cloves, minced
1 pound boneless chicken breast
6-8 cups chicken or vegetable broth1 tablespoon oregano
1 teaspoon oregano
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons sea salt, or more to taste
1/2 teaspoon black pepper
1 large pinch cayenne pepper
1 cup cooked brown or cauliflower rice
Heat oil in large pot or Dutch oven. Add onion, carrots, celery and cook 8-10 minutes until softened. Add garlic and cook for a minute until golden. Add the herbs, salt and pepper. Stir and cook for another minute.
Pour in the broth. Add the chicken breasts. Turn heat to medium-high.
Bring soup to a boil then reduce heat, cover and simmer for about 20 minutes until chicken is cooked through.
Remove chicken breast from pot and let cool. Shred the chicken and return it to the pot. Add rice and cook for 15 more minutes. Test for seasoning and add more salt and pepper if desired.
Optional: For a little thicker soup. Put 2 tablespoons whole wheat flour in a small bowl. Then whisk in about 1/2 cup of the broth until liquid thickens. Return this back to the pot and stir until soup thickens.