Vegetable Soup With Lemon Chicken

Materials:

1 cup water
½ large onion, diced
8 baby carrots, sliced
3 cloves garlic, minced
2 lemon rosemary chicken breasts, cooked & shredded
Sea salt & pepper
3 leaves kale, torn into pieces & rinsed
2 cups brown rice, cooked
6 cups broth
1 tbsp olive oil
1/2 tbsp butter
4 small stalks celery, chopped

Preparation:

In a large pot over medium heat, melt together olive oil and butter
Add in the carrots, celery and onion and season with sea salt and pepper. Cook for 3 minutes. Add the kale and garlic and cook for about 2 minutes more.
Add the broth and water and bring to a boil. Simmer over low heat, stirring occasionally for about 20 minutes.
Add the brown rice and chicken to the pot and stir. Simmer for about 10 minutes

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