I don't add celery to this soup because I am not a big celery fan... but you can add it as well as any other veggie you wish.
Another thing I do differently with this soup is I make the rice separately and store it separately. I usually make a big batch of this soup to last a few meals and if the rice sits in the liquid, it will become all mushy. So just warm up some rice when serving each time and plop a big spoonful on top. Looks prettier too :)
Time: 35 minutes
- 4 chicken cutlets or 3 chicken breasts
- 3 cups cooked long grain white rice (keep separate from the soup and just add it when serving)
- 8 cups water
- 2 tbsp Better Than Bouillon (chicken)
- 1 large potato, peeled and cubed
- 5 organic carrots, peeled and sliced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- Pinch of crushed red pepper
- Salt & Pepper
- Extra virgin olive oil
- Cilantro, chopped, for garnish
- Set a big soup pot on the stove at medium-high heat and drizzle some olive oil on the bottom.
- Add onion and allow for it to saute for 2 minutes before adding the garlic.
- Saute until the onion becomes translucent and you can smell the amazing aromas.
- Add potatoes and carrots.
- Add pinch of crushed red pepper, salt and pepper.
- Allow to saute for about 5 minutes.
- Add water, Better Than Bouillon and bring to a boil.
- Add chicken.
- Allow everything to cook together for about 10 minutes. Remove chicken and set it on a plate. Take 2 forks and begin to shred the chicken. Add the shredded chicken back into the pot.
- Continue to cook soup for another 7-10 minutes, or until the potatoes and carrots are tender enough to you.
- Scoop into a bowl, add a scoop of rice and sprinkle some chopped up cilantro. Serve to your sickling :)