Wednesday, January 16, 2013

Clean & Hearty Chicken, Veggie, Rice Soup

I had a great weekend visiting friends in Pullman, Washington. After traveling through airports I think I may be getting sick. I can feel by body trying to fight it off so I am still hopeful that with lots of liquids, vitamin C, and healthy food that I will be able to avoid it getting worse.

Chantal over at Nutty 4 Nutrition had a the perfect solution for a sore throat- SOUP of course! This recipe is easy to whip up and totally tasty. If your feeling under the weather or just looking for a hearty soup recipe this chicken, veggie, rice soup is the one for you!



Recipe rundown:

Kitchen tools- Soup pot, knife, cutting board, wooden spoon

Ingredients:
2 tbsp extra virgin olive oil
1 large carrot or 10 baby carrots diced
1 large celery stalk,  diced
1 zucchini, diced
1/4 cup onion, diced
1 large chicken breast: pre-cook it however you like and then shred or cube
1 cup brown rice
2 handfuls of  spinach
10 cups of organic chicken broth
2 cups water
1 bay leaf
Additional, desired spices: I used  cayenne pepper, crushed mixed peppercorn, paprika, oregano, and salt.

1. Heat the EVOO over medium in your soup pot. Saute the carrot, celery, zucchini, and onion till tender 4-5 minutes.

2. Add the chicken broth, water, rice, bay leaf and spices. Bring to a boil and then reduce to a simmer for 30 minutes. 5 minutes before done add the pre-cooked chicken breast.

3. Once rice is tender turn of the heat, remove the bay leaf, and add the spinach. After a minute or two the spinach will wilt and it's ready to serve!



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