Super simple recipe for homemade Chicken and Rice Soup – throw in any leftover veggies to pack a healthy punch
1 onion, finely chopped
2 celery stalks, finely chopped
1 parsnip, finely chopped
1 carrot, finely diced
3 carrots, sliced on a bias
4 garlic cloves, finely chopped
1/2 cup white rice
2 litres chicken stock
1 cooked chicken breast, chopped
salt & pepper to taste
Heat a couple tablespoons olive oil in a large, heavy bottomed pot over medium low heat until the oil is hot.
Add all of the vegetables and sweat over medium low heat for 10 to 15 minutes covered until the vegetables are soft and the onions just translucent. Stir occasionally to keep any vegetables from sticking or burning.
Add the rice, salt and pepper and stir for a minute.
Add the stock and bring to a simmer over medium high heat. The surface will steam and bubbles will break the surface occasionally.
Reduce the heat to low (you may want to do this slowly to keep the soup from ceasing its simmer) and simmer for 25 minutes, stirring occasionally.
Add the chopped chicken and simmer another 5 minutes until the chicken is heated through, continue to stir occasionally.
Taste and add salt and pepper to your taste.