Creamy Chicken, Vegetable and Rice Soup

Ingredients

• 500 g Chicken breast
• 1 Medium carrot
• 1 Celery stalk
• 0.5 Bell pepper
• 0.5 cup Fava beans
• 2 leave Char
• 1 Medium onion
• 0.5 cup Rice, browned
• 8 cup Water
• Salt and pepper, to taste
• Oregano or parsley

Instructions

1. 1

   1. Cook the chicken and vegetables.

   In a large pot, combine the water, chicken breast, peeled onion, carrot, celery, bell pepper, and fava beans. Add a pinch of salt and simmer over medium heat until the vegetables start to soften and the chicken is fully cooked.

2. 2

   2. Add the brown rice.

   Stir in the rinsed brown rice and keep cooking until fully tender — about 25–35 minutes, depending on the rice. Once the rice and vegetables are soft, add the chopped chard and cook 5 more minutes.

3. 3

   3. Shred the chicken.

   Remove the chicken from the pot and shred it with two forks. Set aside a small amount of shredded chicken to add at the end if you want to find little pieces in the soup.

4. 4

   4. Blend.

   Put the vegetables, rice, chicken, and some of the broth into a blender. Blend until smooth and creamy, adding more broth gradually until you reach the consistency you like. Important: if using a regular blender, let the mixture cool slightly first and don't overfill the jar, since hot liquids can build up pressure.

5. 5

   5. Serve.

   Return the soup to the pot and warm it through over low heat. Taste and adjust salt and pepper. Serve with a little shredded chicken on top and a touch of parsley or oregano.