Chicken, Vegetable and Rice Soup

Name: Chicken, Vegetable and Rice Soup
Ingredients: 4 cups Chicken Broth; 1/4 cup to 1/2cooked (boned and chopped free-range chicken); 1 onion (chopped); 2 cloves large garlic; 2-3 carrots (chopped); 2-3 ribs celery (chopped); 1 cup cooked brown rice or quinoa

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Chicken, Vegetable and Rice Soup

Servings:

Calories:

Ingredients

4 cups Chicken Broth
1/4 cup to 1/2cooked boned and chopped free-range chicken
1 onion chopped
2 cloves large garlic
2-3 carrots chopped
2-3 ribs celery chopped
1 cup cooked brown rice or quinoa

Instructions

Put soup stock in a large soup pot and bring to a simmer, cover with a lid, do not boil.
Chop onion, garlic, celery and carrot to coarse chop in food processor or by hand (can also be sliced with a mandolin).
Sauté veggies in 1 Tablespoon grape seed oil for 2-3 minutes
Add sautéed veggies to soup stock, simmer until the veggies are tender.
Add chopped chicken and cooked rice or quinoa. Simmer 1-2 minutes longer.
Serve with a green salad and organic crackers.
If you have leftovers, cool soup before storing in refrigerator. We only reheat one time for safety.