We
have been sick several times this spring and I needed a recipe that was super
simple, healthy, and delish for us to survive on! I threw this together and
thankfully wrote it down because it turned out really good! I hope you keep
away the germs but if you can’t I hope this brings some comfort! I have also
been making this for friends who are sick. Enjoy!
4
Large or aprox 3.5lbs Cooked Chicken Breasts Cubed or shredded (I prefer
shredded!)
1
Bag Baby Carrots diced
2
Small Celery Bunches diced
1
Box Swanson Tuscan Chicken Flavor Infused Broth
1
Box Swanson Chicken Broth
1
Box Swanson Vegetable Broth
4
Cups Rice Cooked (2 Cups uncooked)
2
tsp Onion Powder
2
tsp Montreal Chicken Seasoning
1
tsp Garlic Powder
1
tsp White Pepper
1
tsp Himalayan Pink Salt
3
Bay Leaves
Large
Crockpot (I love using liners!) or Large Soup Pot
You
can make this in the crockpot or in a pot on the stove depending on your
preference! If you do make it in the crock pot make sure you add the rice last
before serving or you will end up with a crockpot of mush… don’t ask how I know
this!
-Start
the rice cooking.
-Start
cooking chicken (see tip below) and either cube or shred. Try my super simple
shredded chicken recipe here.
-
Add the three boxes of broth and seasonings to the crockpot or pot. Turn
crockpot on high or turn stove on med high for a pot.
-Dice
Carrots and Celery and add to broth (see tip below)
-The
chicken should be done by this point. Chop or shred (see tip below) and add to
soup.
-For
the crockpot cook on high for 4 hours or for stove top cook at a low rolling
boil with lid off for 30-45 minutes until veggies are done.
-Add
cooked rice and serve. Do not add the rice until just before serving!
-I
like to sprinkle a little bit of finely diced cilantro over my bowl!
Tips!
*I
prefer Jasmine Rice over Brown Rice when I’m sick since it sits a bit better on
my tummy.
*If
I’m not using my shredded chicken recipe this is how I cook the chicken. Put
some avocado oil (my favorite) in a pan and heat on medium. Cut the chicken in
half to make it thinner and lay in the pan so there isn’t any overlap. Cover
with ½ cup lemon juice and sprinkle with Montreal Chicken Seasoning. Flip
halfway through. The lemon juice is going to help the chicken be tender and
juicy.
*When
I am in a hurry or super sick and don’t have the energy I use the food
processor to dice the carrots and celery. You can also do this with the cooked
chicken to save time cubing it.
Thanks
for checking in! - KK
Find me elsewhere!
