Chicken and Roast Vegetable Soup

This soup is packed with flavor. It is a very good soup for anyone who is recuperating from a sickness or just as healthy soup. As anyone who has used one of my posted recipes knows, you should always wash and peel as appropriate. I hate to re-state the blindingly obvious. ūüėČ

  • 2 tablespoon Extra Virgin Olive Oil (EVOO)
  • 3 large Carrots, shredded
  • 1 large sweet Onion, diced
  • 2 ribs Celery, sliced
  • 8 ozs Mushrooms of your choice, chopped, white button, baby portabella or others
  • 2 Chicken Breasts, cut into 1/2″ cubes (If you want, you can use the skin as flavor¬†in the soup)
  • 2 cups Water
  • 1 quart Chicken Broth, homemade or low sodium
  • 16 ozs fresh Spinach or 10 ozs frozen and drained
  • 1 tablespoon dried Parsley
  • 1 1/2 cups cooked Brown Rice
  • Sea Salt and Black or Red Pepper to taste

Preheat oven to 400F.

In a nonstick cookie pan, place the carrot, celery and mushrooms. Season to taste with sea salt and black or red pepper. Roast in oven for 15 minutes. In a medium stockpot, heat the EVOO over medium high heat. Add onions and saute for 4 minutes.

Remove the vegetables from the oven and place in stockpot. Saute for about 4 minutes. Add chicken cubes and saute until browned about 5 minutes. Add broth and water. Ad the chicken skin if you are using it to flavor the soup. Bring to a boil then reduce to simmer cook about 5 minutes. Add spinach, parsley and rice. Simmer for 15 minutes. Remove chicken skin. Season to taste with salt and pepper. Serve with crusty bread.

 

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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