Good morning! Welcome to my kitchen! Today I am very happy to share with you our own MOST favorite clean eating soup recipe. I have actually been making this soup for more than a year now. I first began with the base recipe which my sister Rachel had shared on her blog. Check that out here. I made a few modifications to the technique to make this soup a perfect fit for our family. More often than not, I make this soup to share with a group. This means that like to do the prep ahead of time and then I am able to focus on other things. Sometimes we are hosting friends here or preparing to take this soup as part of a meal being delivered to a family who has welcomed a new baby, moved into a new home, are recovering from surgery, etc. This soup is wonderful for just about any situation. I just decided to go ahead and blog this recipe myself, after having shared my own steps within a FB comment last night. I make this soup all of the time and it would be easier to be able to share exactly "how" from my own blog entry here rather than searching for a long-lost FB thread. :) Thank you again to my sister for having gotten me started with this excellent recipe.
Chicken Spinach and Rice Soup
* Serves MANY ~ 12-14 or so. I make this in a large crock-pot but you could cut the recipe in half for a standard crock-pot!
8 Boneless, Skinless Chicken Breasts
2 Bell Peppers of Any Color
1 Vidalia Onion
6 Stalks of Celery
3 Cups Cherry Tomatoes
1 Package Frozen Chopped Spinach (10 oz.) * Begin to thaw when starting chicken
96 Ounces of Wegmans Organic Vegetable Broth (3 cartons)
2 Cups Lundberg Organic Brown Rice, Short Grain, Sprouted
Butter for Sauteeing
Salt and Pepper to Season
1 Tablespoon Oregano
2 Teaspoons Thyme
1) Trim up 8 chicken breasts and sprinkle with salt and pepper and bake at 375 for 35 minutes.
2) Place baked chicken in crock-pot and cover with two cartons of Wegmans Organic Vegetable Broth.
3) Allow chicken to cook on low for 4-6 hours and then shred. Keep in crock-pot.
4) Chop bell peppers, Vidalia onion and celery. Sauté these veggies in a bit of butter plus the thyme and oregano. Add to crockpot.
5) Cook 2 cups of Lundberg brown rice for 20 minutes rather than the full 30. Drain. Add to crock-pot along with the remaining carton of veggie stock.
6) Add a somewhat thawed packet of chopped frozen spinach. Submerge and stir.
7) Top with halved cherry tomatoes.
8) Replace crock-pot lid and cook on high for 1 hour or low for 2+ hours.
2) Place baked chicken in crock-pot and cover with two cartons of Wegmans Organic Vegetable Broth.
3) Allow chicken to cook on low for 4-6 hours and then shred. Keep in crock-pot.
4) Chop bell peppers, Vidalia onion and celery. Sauté these veggies in a bit of butter plus the thyme and oregano. Add to crockpot.
5) Cook 2 cups of Lundberg brown rice for 20 minutes rather than the full 30. Drain. Add to crock-pot along with the remaining carton of veggie stock.
6) Add a somewhat thawed packet of chopped frozen spinach. Submerge and stir.
7) Top with halved cherry tomatoes.
8) Replace crock-pot lid and cook on high for 1 hour or low for 2+ hours.
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