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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This came to me on a cold November morning. I wanted a cheap, healthy, hearty, chicken soup. I came up with this simple, yet filling dish. I used ingredients I had on hand, so this can be changed in many ways. To dice the chicken I find it easier to freeze it for about 30mins, just to firm it up. Ingredients:
4 boneless skinless chicken breasts, cut into 1/4-inch cubes |
1 large sweet onion, 1/2 diced and 1/2 in strips |
3 celery ribs, 2 in bite sized pieces and 1 diced fine |
4 small potatoes, cut in bite sized cubes |
4 tablespoons extra virgin olive oil |
64 ounces chicken stock |
3 ounces lemon juice |
3 cups water |
1 (10 ounce) package wild rice |
1/2 cup brown rice |
1 (10 ounce) package frozen soup vegetables |
1 (10 ounce) package spinach or 1 (10 ounce) package baby spinach |
Directions:
1. Brown chicken in the bottom of a soup pan using oil over medium-high heat.
2. Add diced onion and diced celery. Cook until onions are clear. Don't worry about the brown/burnt looking bottom - we want this.
3. Remove from chicken mixture from pan.
4. Add lemon juice, stirring constantly to remove the brown, burnt looking bottom (deglaze the pan).
5. Add chicken stock.
6. Add chicken mixture back into pan.
7. Add Water.
8. Add all remaining vegetables.
9. Add rice.
10. Bring to a boil, then cover and reduce heat to a simmer.
11. Cook until rice is done (about 45 minutes).
12. Enjoy!
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