Chicken and Rice Soup

Makes 4-6 servings

Ingredients

• 2 tbsp cooking oil (coconut oil, avocado oil, grapeseed oil)

• 1 onion, diced

• 3-4 cloves garlic, chopped

• 5 stalks celery, chopped

• 6 carrots, chopped into 1/2 moons

• 2 cups chickpeas

• 2 cups brown rice

• 2 cups cooked chicken, shredded

• 6 cups vegetable broth

• 1 bay leaf

• 1/2 tbsp italian seasonings

• 1/2 tbsp oregano

• Optional toppings: fresh dill, cilantro, lemon

Method of Preparation

1. In a large cooking pot over medium heat add the oil and let it heat up (about 2 minutes).

2. Reduce the temperature to low and add the onions, cook until fragrant (about 4 minutes).

3. Add the garlic and cook for another 2-3 minutes.

4. Add the celery and carrots and cook for 3-4 minutes.

5. Add the bay leaf, italian seasons, and oregano. Cook until fragrant (about 4-6 minutes).

6. Add the chickpeas, rice, and vegetable broth. Cover and let cook for 40 minutes.

7. Remove the lid and add the chicken. Cook for 5-8 minutes.

8. Serve and add desired toppings.

Stays fresh in the fridge for up to 6 days!