Chicken & Rice Soup

Name: Chicken & Rice Soup
Cook time: 30 min
Yield: 4 servings
Ingredients: Extra-Virgin Olive Oil; Leek; Carrots; Celery; Garlic Cloves; Bay Leaf; Chicken; Brown Rice; Kale; Sea Salt; Black Pepper; Fresh Dill; Vegetable Stock; Lemon

Recipe by Fran Allen

Ingredients

Time

30m

Serves

This recipe is the easiest and most delicious way to use up leftover chicken. This soup comes together in less than an hour and makes an addition to your meal prep routine. Full of freshness and nutrients this soup makes an easy lunch or dinner when you want something fast, fresh and comforting.

Lunch

Dinner

30-Minute Meal

Gluten-Free

Ingredients

1 Tbsp

Extra-Virgin Olive Oil

1 large

Leek

chopped

Carrots

diced

2 stalks

Celery

diced

Garlic Cloves

minced

Bay Leaf

1 1/2 cups

Chicken

shredded

1/2 cup

Brown Rice

2 cups

Kale

shredded

1/4 tsp

Sea Salt

1/4 tsp

Black Pepper

1/4 cup

Fresh Dill

chopped

6 cups

Vegetable Stock

Lemon

juiced & zested

Instructions

In a heavy bottomed pot on medium heat add your oil and veggies. Saute until soft and fragrant.

Add in your bay leaf, chicken, rice and broth. Simmer and turn the heat to low, cook until rice is tender.

Once rice is cooked, taste and adjust seasoning. Adding more salt and pepper if needed. Then add in your shredded kale and cook until bright green.

Remove the pot from the heat, add lemon juice and zest and fresh dill. Serve immediately and enjoy! Garnish with extra olive oil, lemon and fresh pepper.

Substitutions: Feel free to make this recipe plant based by substituting vegetable stock for chicken stock and replacing the shredded chicken with a 15oz can of white beans.