I can’t get enough soup in the winter. I love snuggling up with a warm bowl of soup, and especially a healthy, homemade, and simplistic soup. During the week, throw-together soups are the best. Make the main ingredients a day or two ahead and then literally throw them together for a fast and healthy meal. This soup is a perfect ‘throw-together’ soup, and makes a great weeknight meal.
1 1/2 cups vegetable stock* (sometimes I use the left-over water after I steam spinach)
1 cup long grain brown rice
1/2 medium onion
2 medium cloves of garlic
1 celery stock
1 chicken breast (or 2 split)
1 1/2 Tbsp olive oil
1/4 tsp salt
* Note: you can use all veggie or all chicken stock if preferred.
Dice the onions and garlic, and chop the carrots and celery into small pieces. Make the rice according to instructions, which should yield 2 cups cooked. Cook your chicken with a little olive oil, salt, and garlic powder. Save any cooking juices to add to the soup for extra flavor. Chop your cooked chicken into small pieces. The rice and chicken can both be made a couple of days ahead and stored in the fridge separately (or freezer for longer storage).
Add olive oil to a pan large enough to hold all of the soup ingredients (enameled cast iron works well). Once the oil is heated, add all of your veggies and cook over medium heat until slightly softened (about 10 minutes). Add stocks and cover. Continue to cook over medium heat and bring to a boil. Uncover and add your cooked chicken and rice, 1/4 tsp. salt, and stir well. Cook uncovered for about 25-30 minutes and let the stock reduce. Stir the soup as needed. Your carrots should be fork tender when ready. Taste and add more salt if needed. Enjoy!
# 1 Make enough chicken and/or rice for a different meal and save the left-overs for making this soup.
# 2 Make the stock ahead of time (either a day or 2 ahead for the fridge or freeze for longer storage).
# 3 Store left-over soup in the freezer for a future meal. It will keep for 1 to 2 months if stored properly.