IMG_5736Today is a soup day. Gray skies calling for cuddling on the couch and piping hot bowls of chicken soup. If only, it were still Sunday. In any case, here is a simple chicken and brown rice soup recipe with tons of room for variation. I usually end up using whatever vegetables I have in the fridge. Add some brown rice, shredded chicken, and homemade stock. Voila, soup.



Serves 4-6

4 carrots, washed, peeled, diced into small pieces

4 celery stalks, washed and diced into small pieces

1/2 large sweet onion, diced

1 small fennel bulb, rough exterior pieces removes, diced

3 sprigs of savory

3 sprigs of thyme

2 cups spinach

2 tablespoons fresh dill, chopped

1/2 teaspoon dried dill

2 boneless, skinless organic chicken breasts

2-3 cups cooked short grain brown rice

2 quarts of homemade chicken stock

sea salt

black pepper

unsalted butter

olive oil

Preheat oven to 350. Wash chicken and pat dry with a paper towel. Lightly coat in olive oil and season with salt and pepper. Place on a baking sheet and cook for 40 minutes. Remove from oven and, once cool, shred chicken into bite size pieces. Set aside.

IMG_5729In a large stock pot, melt 1 tablespoon butter and 1 tablespoon olive oil on medium heat. Add diced carrots, celery, onion, and fennel. Stir to coat and cook for 3-5 minutes or until the vegetables begin to soften and the onion is translucent. Add the savory and thyme. Cook for 1 minute. Add dried dill,  a generous pinch of sea salt and some black pepper. Stir.

IMG_5731Add chicken stock to the vegetables. Bring to a boil and reduce heat to a simmer. Cook vegetables in the stock for 30 minutes or until tender. Add shredded chicken and fresh dill. Stir to combine. Taste and season as necessary with salt and pepper.

IMG_5730Right before serving, add the spinach and stir until just wilted.

Place 1/2 cup of brown rice in each individual soup bowl. Pour soup over brown rice and serve immediately.