Chicken Soup with Rice
Sally made this for us once, and was kind enough to explain how she did it.
Serves 4-6
YOU WILL NEED:
- 64 ounces chicken broth - I like Imagine brand Organic Chicken Broth
- 2 boneless, skinless chicken breasts
- 1 leek
- 1 carrot
- 2-3 stalks celery
- red bell pepper
- assorted spices - I like cumin and dill here, but you should substitute to your liking
Prep and reserve:
- 1 leek, halved crosswise and sliced thinly
- 1 carrot, diced or sliced
- 2-3 celery stalks, chopped (I like celery in my soup, but you can use less than indicated)
- 1/2 red bell pepper, in 3/4 inch (length) thin strips
- 1/2 t cumin
- 1/2 t dill weed
- 1 t Hometown, Milwaukee Iron, or other blended seasoning
In a stockpot brown in olive oil:
- 2 skinless boneless chicken breasts, cut into smallish pieces
- 3-4 garlic cloves, peeled but left whole
When the chicken is browned throw in the veggies and spices and stir for 1 minute. Add:
- 64 ounces chicken broth
- 1 cup water
- 3 small handfulls of rice (I use 2 handfuls of brown rice and one handful of wild rice)
Bring to a boil and cook at least 25 min or until the rice is cooked (brown rice requires about 45min cooking time).