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Nourishing Chicken and Rice Soup

With flu season still swirling around us and half the kids on the block with persistent coughs + runny noses, this recipe has been a staple in our home lately. My kids LOVE it, husband usually takes the leftovers for lunch the next day, and I know it's truly nourishing my family from the inside out.

Bone broth + ghee are both incredibly immune supportive. Bone broth literally helps coat the lining of your large intestine and 80% of our immune system resides down there in our guts. Ghee is made in a traditional method where the lactose and casein are removed in the cooking process making it very easily digestible. You are left with quite literally a super fat that is full of vitamins A, D, E and K2. Pasture raised or free-range chicken adds plentiful protein, full of amino acids that are essential to strengthen the body's immunity. This winter season's hearty vegetables add wonderful flavor + fiber. Garlic + oregano are both natural antibiotics, meaning they have antimicrobial properties that help kill unwanted bacteria.


Ingredients:

4 cups pasture or free-range chicken broth

2 pasture or free-range chicken breasts

2 Tbsp grass-fed ghee

1/2 cup wild or brown rice

1/2 yellow onion diced

3 cups chopped and seasonal hearty veggies (carrots, celery, cauliflower, leeks, kale, etc)

4 cloves garlic

1/2 juiced lemon

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried basil

1-2 bay leaves

1 tsp mineral rich salt

freshly cracked black pepper


Directions:

1. Plug in your crock pot and add broth.

2. In a cast iron pan over medium-high heat, add ghee along with diced onion and chopped chicken breasts. Brown the meat turning occasionally for about 3 minutes. Once browned add to crock pot.

3. Chop all veggies + garlic and add to crock pot. Season with dried herbs + salt. Add the juice of 1/2 a lemon.

4. Cook soup in the crock pot on high for 4-5 hours then low for another 1-2 hours.

5. In a small pot make the rice, once finished let sit until soup is ready (if you made the rice hours before store in the refrigerator until soup is finished).

5. Once soup is finished add the cooked rice. Serve with lemon wedges, fresh parsley and drizzle with olive oil.


If you're tired and recovering from being sick, this meal will fill hungry tummies all by itself :)


Xo Dani and Whitney

© 2019 Happy Healthy Littles