Chicken, Vegetable and Rice Soup

Chicken, Vegetable and Rice Soup



  • 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


  • 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.
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