Serve this
chicken and rice soup alone or with whole wheat crackers.
Chicken rice soup is a one-pot meal that can be laden in fat or healthy and flavorful. Replace the fat with zesty organic vegetables that are bright and high in vitamins. Serve this soup for a weeknight meal, or take it along for a potluck. You can also freeze the soup in individual servings for a microwavable meal in minutes. Then this soup can be reheated in a moment when you are bedridden and need a healthy pick-me-up.
Instructions
1. Cook an organic or farm-raised whole chicken in a slow-cooker for 7 to 10 hours on low heat. Forgo any added oil or seasonings; the chicken fat will slowly melt down allowing the meat to simmer in its own juices.
2. Drain off the excess grease from the cooked chicken. Shred the chicken by pulling the poultry apart with two forks; do not leave any small bones in the shredded chicken. Add the cooked chicken to a large stock pot.
3. Place the stock pot on the stove top. Turn the stove eye to medium heat. Add 6 cups of filtered water to the chicken.
4. Crush 3 cloves of peeled garlic and toss them in the pot. Stir until blended.
5. Wash, peel and dice 2 cups each of assorted organic vegetables, such as carrots, celery, red potatoes or red onion.
6. Add 1 cup of uncooked whole grain organic rice or organic wild rice into the pot. Stir the soup until the rice is all underwater.
7. Bring the soup to a boil over high heat. Turn the heat down to medium.
8. Toss in 2 tbsp. of freshly chopped herbs, such as organic basil and organic Italian parsley. Stir in 1 tbsp. of black pepper.
9. Let the soup simmer for 15 minutes. Serve hot.
Tags: cooked chicken, organic vegetables, rice soup, Serve this, this soup
