Chicken and Rice Soup

Ingredients

• 3 cups pre-cooked chicken (I roasted a chicken last night – https://wordpress.com/post/withaglassofwine.com/623 – we ate the wings and legs for dinner, but saved the breast meat for this soup.)
• 1 1/2 cups royal blend rice
• 6 carrots
• 3 celery stalks
• 1 white onion
• 2 Tbsp. chopped garlic (measure with your heart)
• 1 Tbsp. Nature’s Seasons
• 1 tsp garlic salt
• 1/2 tsp white pepper
• 2 Tbsp. dried parsley
• 1 Tbsp. olive oil
• 8-10 cups water

Directions

Pick the chicken, whether you roasted it yourself or you bought one at the store…no judgement. I like to chop up a bit of the skin too for flavor. Chop the carrot, onion, and celery. Heat olive oil in a large soup pot and add your chopped veggies. Sauté for 5 minutes until everything starts to soften, then add the chopped garlic.

Once everything is fragrant, add your seasonings – Nature’s, garlic salt, parsley, and white pepper. Stir to combine evenly, then add two cups of water. Bring to a simmer and let meld for about 10 minutes, then add the rest of the water. Bring to a simmer, then add dry rice and chicken. Bring to a rolling boil, then turn the heat down to a simmer, and let cook for 25-30 minutes. You want your rice to cook, but go by the carrots. When the carrots are fork tender, the soup is done. Taste for seasoning!

***Serves 4-6

Wine Pairing Suggestion

Avaline White Wine