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:

1. In a large pot over medium heat, melt together olive oil and butter
2. 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.
3. Add the broth and water and bring to a boil. Simmer over low heat, stirring occasionally for about 20 minutes.
4. Add the brown rice and chicken to the pot and stir. Simmer for about 10 minutes