Cold Fighting Chicken and Rice Soup
Recipe by Tumi Mogoai
INGREDIENTS
2 tbsp Excella oil
½ cup onion finely diced
¾ cup carrots peeled, halved lengthwise, and sliced
¾ cup celery sliced
1 ½ tsp minced garlic
½ tsp ginger (grated)
2 ½ cups cooked chicken shredded
1 tsp Italian seasoning
salt and pepper to taste
6 cups chicken broth/stock
2 cups par-cooked Excella rice
2 tbsp chopped parsley
METHOD
In a medium saucepan on medium heat, fry your onions in the butter. Follow with the carrot and celery. Cook for 5-7 minutes before adding garlic and Italian seasoning. Cook for 2 minutes then add the chicken.
Because all the ingredients are already cooked, you do not need a lot of time in the kitchen.
Pour your brother into the pot then season to taste.
Add the rice to the pot, turn the heat off and remove from the stove. Stir everything through before adding the parsley and serving.
Enjoy!
NB: if you want to save the soup for a later time, then do not add the rice before freezing. Cooked rice freezes well and can be frozen by itself in a separate container.
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