Hi Friends! It’s was overcast in my hood for all of 24 hours and we got 10 whole minutes of rain!!! So I lit my Anthropologie pumpkin candle, threw on a sweater and made my favorite easy soup recipe! It’s currently 73 degrees and sunny and I’m wishing the rain lasted a lot longer. But I’m still enjoying my soup nonetheless.
This recipe is adapted from a recipe from my friend Sara. Everyone I share it with makes it a staple in their home. In the fall and winter I pretty much make it once a week.
Check out the recipe below and I hope you and your family enjoy it as much as I do.
Olive oil to coat the bottom of the pan
Rotisserie chicken (cubed)
3 carrots, diced
3 stalks of celery, diced
1 onion, diced
2 boxes low sodium chicken stock
Chicken bouillon to taste (salt free is fine)
2 bay leaves
Pepper and garlic powder to taste
Juice of 1 lemon
1/2 cup wild rice (or whatever you have on hand)
– Coat bottom of a Dutch oven with olive oil
– Add veggies and rice to your pot. Add pepper and garlic powder to taste. Sauté rice and diced veggies until tender. I’m my opinion there can never be enough pepper in chicken soup, so I add a ton!
– Add the cubed chicken, bay leaves and chicken bullion to the pot. I use 1 of the large cubes or 2 of the small. You can get the reduced or no sodium version as well, but if you do that make sure to add salt. I add more of the garlic powder and pepper at this point as well
– Pour in chicken stock and put the lid on the pot. Cook for about 20 minutes on medium or until rice is fully cooked
– When it’s done cooking add the lemon juice. This seems like a small thing, but when I don’t add the juice it doesn’t taste nearly as good
This recipe freezes well and tastes great for at least 3 days.