Ingredients
5cupschicken broth
2chicken breast,halves, skinless boneless
1cupcelery,diced
1cuponion,diced
¼cupcarrots,diced
¼cupcorn
¼cupblack beans,drained and rinsed
1tspdried sage
1tspground black pepper
1tspsalt
1bay leaf
¾cupbrown rice
Preparation
Bring the chicken broth to a boil in a large pot, then cook the chicken breasts in the boiling water for about 20 minutes until no longer pink in the center.
Remove chicken from the chicken broth using a slotted spoon and shred with a fork.
Stir the shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook for about about 20 minutes until vegetables are slightly softened and the flavors of the soup have blended.
Add the brown rice to soup and simmer for about 1 hour until rice is tender.
Serve warm and enjoy!
