Sunday, February 28, 2010

Chicken and Vegetable Soup with Rice

8-10 servings

2 celery stalks diced
1 large carrot diced
1 onion diced
1 eggplant diced (about 1 cup)
2 large potatoes diced
1 cup chopped green beans
1/4 cup uncooked rice
4 cups chicken stock
4 cups water
2 bay leaves
1/2 tsp pepper

salt to taste
1 cup left over chicken breast chopped
1 heaping tbs tomato paste
1/2 cup chopped fresh dill
Juice of half a lemon

In a large pot, sautee all the veggies on medium high heat with some olive oil (just a bit).

When they start to get soft, add the rice. Stir to coat. Then add the liquids, bay leaves, salt and pepper. Simmer until the veg & rice are cooked (but not mushy). Add your cooked chicken, tomato paste, dill & lemon juice. Stir and simmer for a few minutes more. Serve hot! Yum yum!

Tip: Add any veggies you like or maybe some other kinds of beans. Switch it up by using barley instead of rice

- chicken and vegetable soup with rice -

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