20 Minute Rotisserie Chicken and Rice Soup

• Gluten free

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 Bay leaf
  • 1 cup Carrot
  • 1 cup Celery
  • 2 large cloves Garlic
  • 1/2 tsp Thyme, dried
  • 1 cup Yellow onion

• Canned Goods

  • 6 cups Chicken broth/stock, homemade

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1/2 tbsp Black pepper, ground
  • 1 tbsp Sea salt

• Liquids

  • 2 cups Water

Found on backtothebooknutrition.com

Description

Ingredients

• 6 cups homemade chicken broth/stock*
• 2 cups water
• 2 large cloves garlic, minced or pressed
• 1 cup chopped yellow onion
• 1 cup sliced carrot
• 1 cup sliced celery
• 1 bay leaf
• 1 Tbsp sea salt (more or less to taste, depending on how salty your broth is)
• 1/2 Tbsp ground black pepper (or to taste)
• 1/2 tsp dried thyme
• 1 cup white rice (I use organic basmati)
• 1 rotisserie chicken
• * I freeze my homemade broth in mason jars, then defrost a few at a time as I need them: Remove lids and place frozen jars in a pot of water on the stove over medium low heat until broth is fully defrosted.

Directions

• Place all ingredients except rice and chicken in a stock pot and bring to a low boil. (If your chopping veggies as you go, start the broth + water on high heat and chop in the order listed, tossing each into the pot as you go to speed things up a little). Add rice, reduce to a simmer, then cover and cook until rice is soft (12 minutes or so). While rice is cooking, remove meat from rotisserie chicken and cut into bite size chunks. Once rice is cooked, add chicken to the pot and give it all a good stir. Heat for a couple more minutes until chicken is hot.