What most people these don’t realize is, not just ANY chicken soup is a magic cure all. Only those with the secret, super, magic ingredient will do! Do you know what the magic ingredient is?
BONE BROTH.
Yup, that’s right. Bone broth. Bone broth is a nourishing secret that rarely gets included in modern day recipes. These days, we like to throw the bones out and just use the meat. But allowing the bones to simmer for several hours and create a broth is the secret to all sorts of healthy awesomeness. I’ll dedicate an entire post to bone broth soon, and teach you how to make it (hint; it’s SUPER easy) but meanwhile, throw some soup on the stove and enjoy the magic!
Magic Chicken and Rice Soup with Rosemary and Thyme
Recipe Type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: large pot
Perfect for chilly fall days. Make a double batch to freeze!
Ingredients
- 1 onion, diced
- 4 carrots, diced
- 4 stalks of celery, diced
- T oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon of sea salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon whole thyme
- 1/2 teaspoon whole rosemary
- 1 bay leaf
- Leftover chicken and broth from one CROCK POT CHICKEN or, in a pinch you can use…
- 4 cooked chicken breasts, chopped and 2 cups of Pacific brand vegetable broth
- 2 cups long grain brown rice, rinsed
Instructions
- Chop veggies. Saute in a large soup pot with the oil until soft. Add pepper, salt, garlic, thyme, rosemary and bay leaf. Add 2 to 3 quarts of water (depending on how thick you like your soup) and bring to a boil. Add broth, chicken and rice, reduce to low and let simmer for an hour or until rice is soft. Add salt to taste.
- Great served with sliced avocado and whole grain crackers!
