Chicken and Rice Soup

Ingredients:

(Makes 7 serving)

• 1 tbsp ghee
• 3 carrots diced
• 2 stalks celery diced
• 1 onion minced 
• 1 tsp minced garlic
• 3 small bok choy heads, chopped
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp sage
• 1 tsp dulse flakes or kelps granules 
• 2 tsp coconut aminos
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1tsp grated ginger
• 1 tsp salt
• 5 cups organic chicken broth*
• 1 cup rice
• 2 organic chicken breasts

Notes:

• Sometimes I use a combo of chicken bone broth and water.
• Jasmine rice is my favorite.
• If soup is too thick, you can always add more broth.
• I am a major vegetable fan, so sometimes when I reheat and  serve the soup I often add more leafy green vegetables like kale, chard, or spinach.

Instructions:

1. In a large soup pot, heat ghee over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes.
2. Add garlic, parsley, thyme, sage, ginger, coconut aminos and dulse and cook for 1 minute.
3. Add salt, broth, chicken and rice. Stir and bring to a boil over medium-high heat. Liquid should cover the chicken breasts.
4. Reduce heat to a simmer, cover. Cook for about 30 minutes or until rice is tender. Stir every 10 minutes.
5. Remove chicken from pot and shred. Add back to the pot with lemon zest and lemon juice. 
6. Taste and add more salt if desired. 
7. Serve and enjoy!