Chicken and Rice Soup

Chicken and Rice Soup

Ingredients:

• 2 Tbsp avocado oil

• 4 carrots. chopped

• 4 celery sticks, chopped

• 2 yellow onions, chopped

• 5 garlic cloves, minced

• ¼ cup fresh parsley, chopped

• 2 quarts chicken broth/stock

• ½ cup rice (jasmine, long-grain), washed

• 2 cups shredded rotisserie chicken

• 1 Tbsp kosher salt

Preheat a large pot or dutch oven over medium heat. Once the mise en place is done, add and heat the avocado oil. Drop in the carrots, onions, and celery; season with a â…“ of the salt (1 tsp); and sweat the veg. After about 5-7 minutes, add the garlic and parsley and continue sauteing. Pour in the chicken broth/stock, bring to a boil, reduce to a simmer, cover with a lid, and cook for twenty minutes.

While the soup simmers, wash your rice really well. This step is always important when cooking with rice. Remove the lid from your pot, add the rice and the remaining kosher salt, and give it a really good stir. Cover again and cook for 15 more minutes.

Check the doneness of the rice and salt levels of the soup. Add any additional seasoning if needed. Serve warm and enjoy!