It’s week 2 of our What’s for Dinner series and this time we are taking it back to the basics. With all of this rain we have been having in LA this is seriously the perfect rainy day weather recipe! It is a Chicken and Rice soup you can make easily in 6 simple steps. Allie from Bohemian Nation was kind enough to share her Mom’s chicken and rice soup recipe with all of us. I don’t know about you but I personally love soup and could eat this all year round!
What You’ll Need:
-Whole chicken, organic/free-range if possible
-3 carrots, diced (I like the tri-colored)
-3 stalks of celery, diced
-1/2 yellow onion
-1/3 bunch of parsley, stems removed
-2/3c white or brown rice: quicker cooking, if possible (15-20 minutes on directions), soaked and drained if you have gut issues (: *Leave out for Whole 30/paleo
-2 containers (8c) chicken stock
-1.5t sea salt
- Take all the organs out of the chicken and rinse the chicken. I place the organs in a separate pot and put them in the fridge, since I always make bone broth right after making the soup.
- Place the chicken in a large stock pot. Fill the pot with two containers of chicken stock (8c) and the rest filtered water. Make sure the chicken is completely submerged in liquid, or you could have some raw sections and NO ONE has time for that (:
- Boil the chicken for about one hour, until cooked through. Remove the chicken, let it rest, then carve it. Save those bones for bone broth! You can freeze them.
4. Add all of your chopped vegetables, spices, and rice back to the pot on the stove, adding a bit more broth if needed.
5. Cook until the rice is tender, then add back the chicken (and julienne-peeled zucchini, if you want) for the last five minutes of cooking.
6. Test the broth and see if you need to add more salt.
And that’s it! Easy peasy!
Stay tuned for next week’s simple, healthy and delicious featured recipe! Let me know what you think of this recipe in the comment section below! Also if you made any revisions, I’d love to hear those.