Seasonal Inspiration! Classic Chicken Vegetable and Rice Soup. MELISSA HORNUNG
As cold and flu season is upon us, best brush up on your chicken soup making skills. But why wait until you are sniveling and sneezing before embarking on this curative bowl of goodness! Chicken soup is the untimate soothing dish and adorned with a cornucopia of vitamin packed veggies to boost tour immune system, bone broth for protein and strength, with a hint of gluten free carbohydrates to kick up your serotonin levels to chase away the blues. The perfect cold prevention that will leave you feeling empowered.
I have cultivated this very simple recipe over the years by adding a little bit of this and a little bit of that. I always come back to what is simple and basic. I think you will enjoy this cozied up over a cup of tea and a great read.
What you’ll need:
About 2 lbs of chopped chicken meat. I use white and dark. You can use whatever you like.
4 celery stalks. Cleaned and chopped
1 medium to large sweet onion diced
1 bag (about 1 Cup) of Fresh not frozen vegetable medley including carrots broccoli and cauliflower and chop
3 Cloves of Garlic chopped
1/2 cup of mushrooms. I use shitaki and baby portabellas chopped
1/4 cup Parsley chopped. Some extra for garnish
1 box of organic Chicken Stock
1 box of organic bone broth
Salt and pepper to taste
In a large soup pot, cover the bottom with olive oil and add chopped garlic (ummmm it smells so good) and onions and begin to sauté. Then add all of the chopped vegetables and mix together, sauté a few minutes more. Then add the chopped chicken meat and sauté for about 3-5 minutes. Add the chicken stock, parsley, salt and pepper to taste and bring to a boil then reduce to a simmer for about 20 minutes. Prepare rice as directed on the side and the. add a large spoon full of cooked rice to each bowl before topping with soup, garnish with parsley sprigs and serve. This does go well with a crust loaf of garlic bread.....but I’m not supposed to promote that....but go ahead, live a little!