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Chicken Rice Soup

By: Denise, December 24, 2011
Recipes, Soups

2 quarts chicken stock

1 cup brown rice

1 cup finely diced chicken meat and/or chicken liver and heart (leftover from making stock)

1 1/2 cups finely diced vegetables such as carrot, celery, red pepper or string beans

sea salt or fish sauce and pepper


Bring stock and rice to a boil and skim off any foam that may rise to the top. Reduce heat and cook, covered, about 1 hour untilrice is tenderr. Add the vegetables, diced meats, season to taste and cook until just tender, about 5 to 10 minutes.

 

Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary G. Enig, Ph.D.