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Greenwood Chicken & Rice Soup


2 tablespoons olive oil, ghee or butter. 

2 carrots chopped or sliced into thin rounds

3 celery stalks chopped

½ large onion diced 

3 cloves of garlic finely minced 

1 bay leaf 

1 teaspoon dried thyme 

1 teaspoon dried parsley

1 cup of cooked  roughly chopped Greenwood chicken 

1 cup of frozen peas 

Two handfuls of freshly chopped greens ( swiss chard, collard, kale) 

6 cups of Greenwood chicken stock 

Slice of lemon 

Salt & Pepper 

1 cup of cold cooked rice

Heat your fat of choice in a large pot over medium high heat. Add in your onions, celery and carrot and cook until fragrant (about 5 minutes). Reduce heat to low and add in garlic, seasonings and salt & pepper. Cook until fragrant, about 1 minute. Add in the chicken stock & cooked chicken & bay leaf. Cover and let the soup simmer for 30 minutes. 

Add in your cold cooked rice,  greens & frozen peas. Simmer for another 10 minutes. 

Turn off heat. Add a squeeze of lemon.

Serve up & enjoy!

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