Comforting Chicken, Veggie & Rice Soup

Brrrr, it's been so darn cold lately. It's tough to get out of the warm, cozy bed sometimes and then have to head out into the freezing tundra that is Michigan. Despite my wool socks, puffy coat and knit hat, some days I still need something to help warm me up after work. So I made this hearty soup to eat all week long. I have been heating up for a quick lunch or for an easy no-fuss dinner, and thawing myself out all the while! Never underestimate the power of a warm tummy!


Ingredients & Recipe:
Printable Recipe

• 2 chicken breasts, trimmed, poached/boiled in salted water, then shredded
• 2 Tbls. olive oil
• 3 celery stalks, chopped roughly
• 2 carrots, peeled then chopped roughly
• 1 leek, white parts chopped, or substitute 1/2 white onion, chopped
• S & P, a few dashes of dried oregano, parsley or whatever herbs you like
• 1/2 cup uncooked rice- I use brown rice for added fiber and nutrition!
• 3-4 cups of chicken stock/broth (make sure if you buy chicken broth to get the "all natural, low sodium, no MSG" type)

Begin by heating a large pot over medium-low heat. Drizzle in your olive oil and next add in all the raw veggies. Cook them until they begin to get soft, about 7-10 minutes. Add in the shredded chicken, S & P, herbs and rice, followed by enough stock to get your desired consistency (I am a broth person, so I use probably all 4 cups, but you could get away with using just 3 or so).

Bring it all up to a boil...the longer the better but at least 3o minutes to really blend all the flavors together. Serve right away, or cool off and freeze it away for another day!

You Could Also Try...

• If you're not a "rice" person, add in some barley, pasta, lentils...
• Instead of shredding the chicken, chop it into chunks