Wild Mama Chicken Soup
1 cup uncooked brown rice
1/2 TBS olive oil
3 cloves garlic (less or more to your taste)
1 yellow onion
4 medium carrots
3 celery stalks (preferably with leaves)
1/2 TBS olive oil
2-3 chicken breasts - skinless, boneless cut in small cubes
8 cups chicken stock (your own or low-sodium organic)
1 tsp dried dill
1/2 tsp pepper
1/4 tsp salt (optional)
1 cup dried macaroni or 2 cups rotini
- Cook the brown rice in 2 cups water (bring to a boil, add rice, turn heat down to minimum and cook for approximately 45 minutes).
- Mince the garlic, and chop the onion, carrots & celery into small pieces.
- Saute the veggies in the olive oil in a large soup pot until the onions are soft - about 10 minutes. Stir frequently. Add a bit of stock if needed to prevent the veggies from sticking to the pot.
- Cut up the chicken into tiny cubes, and add to the cooked veggies. Stir as the chicken turns white and cook about 2-3 minutes.
- Add the chicken stock, dill and salt & pepper. Simmer for 30 minutes.
- When the rice is finished cooking add it to the pot.
- Meanwhile, in a separate pot, cook the pasta according to the directions.
- At the end of the 30 minutes of simmering, add the cooked pasta & simmer 10 more minutes and then serve or cool for freezing.
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