Ingredients

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and dice
• 1 stalk celery diced
• 1 teaspoon garlic minced
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup Liviva Shirataki Rice
• 1 cup evaporated milk

Instructions

1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add salt and pepper, broth, chicken. Stir and bring to a boil over medium-high heat.
4. Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5. In the last 10 minutes of stirring, add in Liviva Shirataki Rice. 
6. Remove chicken from pot and shred. Add back to the pot with evaporated milk.
7. Serve.