This Soup Will Lift Your Spirits!

If you don’t have leftover chicken, you can use rotisserie chicken. Or boil some chicken breast pieces in a pot of water, until they are no longer pink. Then just shred them (the easiest way is to use 2 forks) and, voila! You’re good to go. My little picky eater isn’t too fond of soups, but this is a recipe he always enjoys. The last time I made this, he had three helpings!

This is also a great recipe for anyone who would like to lose a couple of pounds. Make sure you’re using low-sodium chicken stock!

 

Ingredients

1 tablespoon Bertolli extra-virgin olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

2 medium carrots, chopped

2 celery ribs, cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock or broth

1 cup of water

1 cup long grain white rice

2 cups shredded cooked chicken (can use rotisserie chicken)

Kosher salt and freshly ground black pepper, to taste

 

Instructions:

Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.

Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

 

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Quick tip: Use turkey instead of chicken, if you’d like.

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