Ingredients
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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