Chicken and Rice Soup

This soup is really good.  Children think it tastes sort of like the Campbell's canned soup but I think it is even better.  When we make it for littles we blend the onions in the blender with some water and then simmer in a separate pan with butter and a bit of salt to take out the bite of the onion.  This is the perfect meal to chase away the cold.  We hope that you enjoy it as much as we did.  Again, we use organic ingredients as much as possible but we urge you to use what you have and if you can't get organic, don't let it keep your from trying the recipe.  :)  The reason our recipes have Celtic Sea Salt or the Himalayan Pink salt is because table salt has no minerals, but these other salts are full of natural minerals. Enjoy!

Ingredients:

10 cups of chicken broth or bone broth (recipe here)

3 boneless skinless chicken breasts

1/2 cup diced sweet onion

1 Tbsp organic butter

2 cups sliced organic carrots

2 cups chopped organic celery

1/2 bag frozen organic peas

2 cups cooked rice

2/3 tsp celery seed

1/2 tsp sage

1 tsp parsley

1 tsp garlic powder

1 tsp onion powder

Himalayan Pink Salt (to taste)

Pepper to taste.

Directions:

In a large stock pot place your bone broth or chicken broth. Turn on the heat and start it going while you chop your veggies.

In a small pan place the butter and saute' your onion.
Place your other chopped vegetables and seasonings in the stock pan and with them put 3 chicken breasts. You do not have to use chicken breasts, feel free to use what you have.
Remove the chicken when the inside is just slightly pink and place on a cutting board and dice.
Set aside.

When your vegetables are tender add 2 cups of pre-cooked rice. Stir to incorporate.  Taste for flavor and if needed add salt, pepper, etc.

Next add back your chicken.  Reduce heat and simmer until the chicken is done cooking.
Serve.

Makes enough for about 6 adults