A soul-comforting soup that comes together with ease. Robust chicken flavor with herbaceous undertones.
- 2 lbs chicken breast or 1 small rotisserie chicken
- 1/4 cup extra virgin olive oil
- 4 ribs celery
- 2 large carrots
- 1 yellow onion
- 1 cup brown rice
- 3 quarts chicken stock*
- 2 dried bay leaves
- salt and pepper to taste
- Preheat oven to 375°F. Lay chicken breast flat on a baking sheet. Cook for 20 minutes.**
- Let cool slightly and cut into small, bite-sized pieces, or pull apart with two forks for a rustic style soup.
- In a large stock pot, heat oil. Over medium-high heat sauté celery, carrots, and onion, 5 to 7 minutes until translucent and celery starts to soften.
- Add chicken, stir to combine.
- Pour in chicken stock. Add rice and bay leaves, stir to combine.
- Bring to a boil, about 15 minutes. Reduce heat and let simmer 30 minutes until rice and vegetables are soft. Add salt and pepper to taste.***
*Homemade chicken stock or low-sodium store bought so you can add salt as needed.
**If using a rotisserie chicken, remove skin and pull meat from the bones. Given a coarse chop with the knife or hand pull into bite sized pieces.
***If you’re unsure how much to use, start with half a teaspoon of each. Stir well to allow flavors to blend before trying. Adjust as needed. Remove bay leaves before eating.
- Category: soup