Chicken Vegetable & Rice Soup

With the cold winter months ahead, I am craving all the comforting, cozy, ribwarming, meals I can get my hands on and this is my new favorite. Lately I’ve been in to “batch cooking” some of my recipes since I’m eating a lot of my lunches at home and rarely have the energy to whip up something special. For me, I would love to be able to just grab something out of the freezer, heat it up, and dig in. That is one of the many reasons why I love this recipe so much. I usually make double so that Joe and I can enjoy it for dinner, leftovers for lunch the next day, and then individually freeze a few servings to reheat over the following weeks. Especially when there are those days where you feel you have absolutely zero time to cook something, the fridge is simultaneously empty, and you’re ravenous - this recipe will save you.

Packed with flavor and nutrients, this comforting bowl of soup leaves you feeling full and still energetic. No post meal sluggishness from this one. As always, toss in what you like and remove what you dont enjoy! Really any vegetables can be added to this recipe so have some fun and get creative in the itchen!

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Chicken Vegetable & Rice Soup

Yield: 4

Author: Cameron Rogers

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

A ribwarming meal for the winter months ahead

Ingredients

• Chicken thighs (4) - boneless and skinless
• Gold potato (1 large)
• Onion (1)
• Carrots (3)
• Celery (5 pieces)
• Peas (2 cups)
• Parsley (1 cup)
• Chicken broth (6 cups)
• Brown rice (1 cup)
• Salt (2 teaspoons)
• Cracked black pepper (2 teaspoons)
• Oregano (1 teaspoon)
• Avocado oil (1 tablespoon)

Instructions

1. Chop the potatoes, carrots, celery, and onion into ¼-½ inch pieces
2. In a pot over medium heat, add 1 tablespoon of avocado oil
3. Add the chopped celery, carrots, and onion to the pot and stir for ~10 minutes until fragrant and slightly browned
4. In the same pot, add the diced potatoes, chopped parsley, peas, brown rice, and chicken broth
5. Season with salt, pepper, and oregano
6. Add in the chicken thighs to the pot, cover with a lid, and cook on medium heat until boiling
7. Once boiling, lower to a medium heat and cook for an additional ~15-20 minutes until the chicken is fully cooked through
8. Remove the chicken from the pot and shred, using two forks
9. Place the shredded chicken back in the pot and cook, covered on medium heat, for an additional ~15-20 minutes until the rice and potatoes are fully cooked through
10. Remove from the heat and serve!

Allergen Information

1. Gluten free
2. Dairy free
3. Soy free
4. Nut free

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