Easy Chicken [or leftover turkey!] and Rice Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: about 8
 
Ingredients
  • 2 Tbsp olive oil
  • 8 chicken thighs [or leftover turkey meat cut into bite-sized pieces]
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8-10 carrots, chopped into coins
  • 8-10 stalks celery, chopped
  • 8 cups low-sodium chicken broth
  • 1.5 cups brown rice or other whole grain (i.e. quinoa, buckwheat, bulgur)
  • 2 tsp herbs de Provence [or mixture of your favorite herbs - rosemary, thyme, oregano, etc.]
  • ΒΌ tsp black pepper
  • Sea salt to taste
Instructions
  1. Heat olive oil in large soup pot on medium heat.
  2. Add chicken thighs and season with a pinch of sea salt and black pepper.
  3. Cook 5-8 minutes per side until cooked through.
  4. Remove chicken and set aside [once chicken has cooled, cut into bite sized pieces -- or if using leftover turkey, just cut the turkey into bite-sized pieces].
  5. To the same pot add onions and garlic. Cook for about 3 minutes.
  6. Add carrots, celery, black pepper and herbs de Provence.
  7. Stir and cook for 5-8 minutes until veggies begin to soften slightly.
  8. Add broth, cooked chicken or turkey and brown rice to soup pot with veggie mixture. Stir.
  9. Bring soup to a boil, cover, reduce heat to low and simmer for about 30 minutes until rice is cooked through.
  10. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/easy-chicken-or-leftover-turkey-and-rice-soup/