Chicken and Rice Soup
Ingredients
The soup base
-
1
tsp
ghee
-
1
small
onion, chopped
-
½
tsp
Himalayan salt
-
2
medium
carrots, peeled and sliced
-
2
ribs
celery, chopped
-
1
cup
uncooked jasmine rice
-
4
cups
chicken broth
-
4
cups
water
The additions
-
3
cups
cooked chicken, cut into bite-sized chunks
-
½
cup
frozen peas
-
to taste
salt
-
to taste
pepper
Instructions
- Melt the ghee in a medium stockpot and add the onion and salt, cooking until softened.
- Add the carrots, celery, and rice, stirring until the rice is coated and translucent.
- Pour in the chicken stock and water, bring to a boil, then simmer uncovered until the rice is cooked.
- Turn off the heat and add the cooked chicken and frozen peas, stirring briefly.
- Cover and let sit for a few minutes until the peas are cooked and the chicken is heated.
- Adjust seasoning as necessary and serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
408
Total fat
9g
Total carbohydrates
47g
Total protein
32g
Sodium
1283mg
Cholesterol
82mg
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