Fast Chicken Bacon and Rice Soup

Ingredients:

4 slices of bacon, chopped

2 celery ribs, chopped

2 large carrots, chopped

1 small onion, finely diced

2 cloves of garlic, minced

1 teaspoon of salt (use less with salted broth)

1 teaspoon of dried parsley

½ teaspoon of dried thyme

⅛ teaspoon of red pepper flakes

6 cups of low-sodium chicken broth

2 boneless, skinless chicken breasts (about 1 lb. total)

1 cup of long-grain white rice

1 cup of low-fat milk

1 tablespoon of cornstarch

Instructions:

Cook Bacon: In a large saucepan or Dutch oven, cook the chopped bacon over medium-high heat for 3-4 minutes, until it begins to crisp. Use a slotted spoon to remove the bacon, setting it aside for later.

Sauté Vegetables: In the remaining bacon grease, add the celery, carrots, and onion. Sauté until they are crisp-tender, which should take about 5 minutes.

Season and Broth: Stir in the garlic, salt, dried parsley, thyme, and red pepper flakes, cooking for an additional minute. Then, pour in the chicken broth and bring to a boil.

Add Chicken and Rice: To the boiling broth, add the uncooked chicken breasts and rice. Cover the pot, reduce the heat to medium-low, and let it simmer for 12-14 minutes. The chicken should be fully cooked (reaching an internal temperature of 165°F) and the rice al dente at this point.

Shred Chicken: Remove the chicken breasts from the pot and shred them on a cutting board.

Thicken Soup: In a small bowl, whisk together the milk and cornstarch to create a slurry. Stir this mixture into the pot along with the shredded chicken. Cook for 2-3 minutes, or until the soup thickens slightly.

Finish with Bacon: Add the cooked bacon back into the soup, stirring to combine.

Serve the soup hot, offering a comforting and hearty dish perfect for any day of the week.