Chicken & Rice Soup
Ingredients
Yields: 4–6 servings | Prep time: 15 mins (+ soaking) | Cook time: 35 mins
Protein:
2 lbs Cooked Chicken (shredded rotisserie or leftover chicken)
Rice:
1.5 cups Jasmine Rice (or preferred type) and 1 tbsp Ghee.
Vegetables: *
1 Yellow Onion, chopped
3–4 large Carrots chopped
4 stalks Celery, chopped
2 stalks Fennel (including the fronds, chopped)
Aromatics:
1 knob Fresh Ginger, grated or finely diced to 1 tbsp
4 cloves Garlic, grated or finely diced
Liquid:
4–6 cups Bone Broth (or standard broth).
Herbs & Seasoning:
2 tbsp fresh Parsley, chopped
2–3 tbsp Ghee or Olive Oil
Apple Cider Vinegar (for soaking rice)
Salt, and Black Pepper to taste
Instructions
Wash the rice until the water runs clear.
Soak the rice in distilled water with 1 tbsp of Apple Cider Vinegar for at least 1 hour to optimize nutrient absorption.
Before cooking: Rinse the rice again to remove the vinegar.
In a large pot (6.5 quart) over medium heat, melt the ghee.
Add the onion, celery, carrots, and fennel stalks with salt and pepper. Sauté until the vegetables become translucent.
Add the grated garlic and ginger, stirring until fragrant.
Stir in the parsley and fennel fronds for about 1 minute.
Pour in the bone broth and bring the mixture to a boil.
Taste and adjust salt as needed.
Once boiling, reduce the heat to low and stir in the shredded chicken to warm through.
In a second pot, combine the rinsed rice with 2–3 cups of water (ensure water is 1–2 inches above the rice).
Add 1 tbsp of ghee and bring to a boil.
Reduce heat to low, cover, and cook until tender. Season with salt to taste.
To serve, spoon a portion of cooked rice into each bowl.
Ladle the hot chicken soup directly over the rice.
*Chef’s Note
Always keep the rice and soup stored in separate containers in the fridge. If you store them together, the rice will absorb all the broth, leaving you with a thick porridge rather than a soup!
