CHICKEN & RICE SOUP

One of my favorite things about cooking roasted chicken is that it can be used for several dishes — just like this chicken and rice soup!

Inspired by my good friend Matt Mitchell, this recipe does not disappoint. Apart from being absolutely delicious, this soup is full of nutrients and the bone broth can help replace electrolytes, lower inflammation, and speed up healing time. Plus, it is very easy to put together. The best thing about soup, is that it can feed a crowd and many times there are leftovers.

This particular recipe is everything someone would want in a traditional chicken soup… and more. The raw milk makes it extra creamy, and it’s perfect for those cold winter nights.

Ingredients

• Roasted chicken (already prepared and cut up)

• 1 cup raw butter

• 32-oz. box organic chicken stock

• 32-oz. box organic chicken bone broth

• 5 stalks diced celery

• 5 large peeled and diced carrots

• Diced mushrooms

• 1 yellow onion (peeled and diced)

• 3 cloves garlic

• 1 cup brown rice

• 2 cups raw milk (or nut milk of choice)

• 1 tsp. garlic powder

• 1 tsp. rosemary

• 1/2 tsp. black pepper

• 1/2 tsp. thyme

Directions

For air fryer roasted chicken recipe click here.

1. In a large stock pot over medium heat, melt the butter. Once melted go ahead and add in the diced veggies and sauté them until the onions are translucent and the veggies are slightly softened, approximately 6 to 8 minutes.

2. Once they are done add in the seasonings and give it a toss. Stir in the chicken broth, stock, milk, and rice. Bring to a boil and cook until the rice is done, about 10 minutes.

3. Finally, stir in the chicken until it has had time to warm up, 1-2 minutes. Serve it up and enjoy