Chicken and brown rice soup
Ingredients
1 tablespoon olive oil
1 brown onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 garlic cloves, minced
1.5L chicken stock
2 Macro free range chicken breasts
1 cup Macro organic brown rice
1/2 cup cream
1 tablespoon of fresh thyme leaves
1/4 cup chopped continental parsley
Method
1. In a large pot, heat the olive oil over medium heat. Add in the onion, carrots and celery, and cook for 3 minutes {or until onion becomes translucent}. Add in the garlic and cook for 1 minute.
2. Add the stock, chicken breasts {raw} and rice. Stir and bring to the boil. Once boiled, reduce to a simmer. Cover, and cook for 30 minutes, stirring regularly to make sure the rice doesn’t stick.
3. Remove the chicken from the pot, and use two forks to shred the chicken. Return it to the pot, along with the cream, parsley and thyme. Serve immediately.
+ Once cooked you can keep in the fridge for up to 3 days.
+ Alternatively, you can freeze this soup for up to 6 months. Ideally leave the cream out before freezing, just add before serving once heated up.
