Chicken and Rice Soup
When the weather drops and/or you’re craving soup, nothing satisfies quite like chicken and rice soup. Ready in 30 minutes (or less), you’ll definitely want to make this one again and again.
Description
When the weather drops and/or you’re craving soup, nothing satisfies quite like chicken and rice soup. Ready in 30 minutes (or less), you’ll definitely want to make this one again and again.
Ingredients
- 1 tablespoon failsafe oil (I used canola)
- 2 stalks celery, chopped (about 1/2 cup)
- 1 cup chopped leeks
- 1/2 teaspoon garlic, minced (1 clove)
- 8-10 cups of water
- 1 - 2 teaspoon salt
- 2 chicken breasts (or 1 large)
- 3/4 cups uncooked rice
- optional: green onions for garnishing
Instructions
- Heat 1 tbsp of oil in a large stock pot over medium heat. Add in celery and leeks and sauté for 5 minutes or until beginning to soften. Add in garlic and sauté for another minute more.
Add in water, salt, and chicken and bring to a boil. Add in rice and reduce heat to low, allowing the rice to simmer for 20-25 minutes or until rice is fully cooked.
- Remove chicken from the pot and shred. Return to the soup and adjust seasoning (salt!) to taste.
Garnish with green onions of you like it like that.
Nutrition Facts
- Amount Per Serving
- Calories 243kcal
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, soy free, nut free, and low salicylate.
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