Red Pepper Asparagus And Wild Rice Soup

 

Prep Time: 0 Minutes Cook Time: 20 Minutes

Ready In: 20 Minutes Servings: 6

directions included

1 grass-fed chicken breast (bone & skin on)

1 organic red pepper

10 stalks of organic asparagus

1 organic onion

4 cloves of organic garlic

8 cups of water

1 cup organic cooked wild rice

1 cup organic cooked long grain rice

celtic sea salt and pepper to taste

in a roasting pan, oven roast 1 bone-in, skin-on chicken breast with 4 crushed cloves of garlic and 1 chopped onion on 400 until the pan has lightly caramelized. add 10 stalks of asparagus (cut in 1” segments) and 1 chopped red pepper for the last 15 minutes of roasting. remove from oven and let the chicken breast cool. put 3 cups of water in the roaster with the vegetables and be sure to let all the caramelization form the broth. dump this into a soup pot. add another 4 cups of water. shred the chicken breast and add it to the soup. add 1 cup of frozen cooked wild rice and 1 cup of frozen cooked long grain rice. simmer for 30 minutes, salt & pepper to taste.