Chicken, Vegetable and Rice Soup
Chicken, Vegetable and Rice Soup
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.
