Spending my Sunday the coziest way possible ~ cooking in the kitchen, candles lit, with some football in the background 😌 plus how much cozier can you get with a homemade chicken soup recipe?! I live off soups during the fall & winter, especially since it’s a 1 pot meal that lasts the whole week 🙌🏻 I came up with a twist on classic chicken noodle, focusing on immunity due to the time of year. Packed with veggies, protein, nutrients & flavor, this is one you’ll want to try ASAP!!
Immunity Chicken & Rice Soup 🍲🧡 Ingredients:
2 tbsp oil (I use olive or avocado)
3 large carrots, peeled & chopped
3 stalks of celery, chopped
1 small onion, chopped
1 garlic clove, minced
2 tsp fresh parsley, chopped
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
1/2 tsp ground turmeric
6 cups of broth (chicken or veggie)
2 raw chicken breast
1 cup of brown rice
2 tbsp coconut cream (unsweetened)
1. In a large pot, heat oil over medium heat. Add carrots, celery & onion then sauté 4 minutes until onion becomes slightly golden. Add garlic & spices then sauté for another minute.
2. Next add in broth, rice & chicken. Stir then bring to a boil over medium-high heat. Once boiling, reduce to low (simmer) & cook for 30 minutes, stirring a few times until the rice is done.
3. Remove chicken & shred. Add shredded chicken back into pot along with coconut cream, stir. If needed you can add more salt/pepper otherwise ENJOY! Keep leftovers in fridge for a week 😊