3-4 boneless, skinless chicken breasts
1 qt. chicken broth
6 cloves garlic, minced through garlic press
1/8 cup fresh parsley, chopped
1/8 cup fresh basil, chopped
1/8 cup fresh oregano, chopped
1 carrot, sliced in thin round pieces
1 cup peas, cooked and drained (fresh, frozen or canned)
2 cups basmati rice, cooked and drained
1 tablespoon salt
1 tablespoon pepper
1 bay leaf
1 large covered soup pot
In the large soup pot, combine the chicken broth, basil, parsley, oregano, carrot, garlic, salt, pepper and bay leaf. Bring to a simmer over a medium heat and cover. Stir occationally.
Preheat the grill at highest heat. Place chicken breast on hot grill and immediately reduce to lowest heat. This will create the nice grill marks and sear the outside of the exposed side. Dust with your favorite spices including salt, pepper, garlic powder or similar. Turn over after approximately 5 minutes and apply spices to the cooked side. It is important not to cook the chicken to the point of being very well done at this stage or it will toughen when boiled in the soup pot.
After the chicken is cooked, remove from the heat and let stand for five minutes. This will allow the moisture to set in the meat. Cut the chicken breast into small cubes and add it to the soup pot. Add the rice and peas to the soup pot and increase the heat to a boil. Allow it to boil for about 5 minutes and reduce heat to serve.