Chicken Rice Soup
Icy cold winter days stir up my love for the warmth of a big hearty bowl of soup. This is one of our favorites and I love that hubby made it for lunch today. It was quickly scarfed up by all.
Top 8 allergen free, coconut free, corn free
Ingredients
2 TBS olive oil
3 pounds of chicken, cooked & diced
1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2-3 garlic cloves, minced
1/4 cup fresh parsley leaves, chopped
1 tsp dry basil or 2 TBS fresh
4 bay leaves
2 cups zucchini or assorted veggies, diced
12 cups chicken/veggie stock (or water)
1 cup rice, soaked, rinsed and uncooked (optional)
salt & pepper to taste
Directions
In a large pot, heat olive oil on medium. Sauté onion, carrots, celery, garlic, parsley, basil and bay leaves for 5 minutes. Add in zucchini or assorted veggies and sauté for a minute. Add chicken, rice and stock/water. Bring to a boil and then reduce heat to simmer for about 20 minutes. Season to taste.
Enjoy!