IngredientsÂ
2 tablespoons olive oil, ghee or butter.Â
2 carrots chopped or sliced into thin rounds
3 celery stalks chopped
½ large onion dicedÂ
3 cloves of garlic finely mincedÂ
1 bay leafÂ
1 teaspoon dried thymeÂ
1 teaspoon dried parsley
1 cup of cooked roughly chopped Greenwood chickenÂ
1 cup of frozen peasÂ
Two handfuls of freshly chopped greens ( swiss chard, collard, kale)Â
6 cups of Greenwood chicken stockÂ
Slice of lemonÂ
Salt & PepperÂ
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.Â
Add in your cold cooked rice, greens & frozen peas. Simmer for another 10 minutes.Â
Turn off heat. Add a squeeze of lemon.
Serve up & enjoy!