Chicken, Rice and Vegetable Soup Recipe


Chicken, Rice, and Vegetable Soup Serves 4

This nutrient dense soup recipe will provide comfort and warmth. It’s gluten-free, a good source of protein, fibre, the minerals calcium and magnesium, as well as anti-oxidant rich vitamins a, c, and e.

• 2 Chicken Breasts, bone-in, skin removed • 2 Tbsp. Olive Oil • 2 Cloves Garlic, minded • 1 Medium Onion, chopped • 3 Carrots, chopped • 3 Stalks Celery, chopped • 1 Tsp. Dried Sage • 1 Tsp. Dried Thyme • 1 Bay leaf • 1 Cup Brown Rice • Sea Salt and Ground Black Pepper • 10 Cups Water

1. In a large pot, heat olive oil over medium heat, add onion, carrots, and celery. Cook until onions are translucent, about 10 minutes. 2. Stir in garlic, cook another 5 minutes. 3. Place chicken breasts and 1 cup of water in the pot, brown for 5 minutes, scrape up any brown bits from the bottom of the pot, and add 6 cups of water, simmer for 30 minutes. 4. Stir brown rice into the pot, along with the sage, thyme, 3 cups of water, and the bay leaf, leave on stove at medium heat for 1 hour, or until rice is tender. Add more water if necessary. 5. Remove chicken breasts from the pot with a slotted spoon and shred with a fork. Throw away the bones and the bay leaf. 6. Season with sea salt and freshly ground pepper, and serve warm.

Recipe created by Janet Perry C.H.N., CSNC Certified Holistic Nutritionist™, Certified Reiki Master / Teacher

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