Brown Rice and Chicken Soup

INGREDIENTS
1 whole boneless chicken breast (2 halves)
1 cup cooked brown rice
2 tblsp olive oil
5 cups non-fat organic chicken broth
3 celery stalks
1/2 yellow onion chopped
1 handful fresh or frozen spinach
1 tsp dried tarragon
1 tsp dried parsley
salt and pepper
METHOD: Preheat oven to 350. Drizzle chicken breast with 1 tbsp olive oil and sprinkle with salt and pepper. Roast in oven for approx 30 mins. Allow to cool enough to handle and then shred into bite sized pieces. Heat a large stock pot over medium-low heat sauté the onion and celery in 1 tbsp olive oil. When vegetables are soft, add the chicken stock and allow to simmer for about 10 mins over low heat. Add the dried herbs, the chicken, spinach and the rice. Turn the heat up to medium and allow to heat through and blend the flavors. Adjust flavor with salt and pepper to your liking!
COURSE: Appetizer
PREPARATION TIME: 15 Minutes
COOKING TIME: 60 Minutes

 

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