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Chicken Vegetable Soup With Rice

Chicken Vegetable Soup with Rice

Prep
Cook
Serves 6people
Ingredients
1
tbsp sesame oil
1
small carrot, diced
2
stalks celery, diced
1
small onion, diced
2
organic skinless chicken breasts, bone in
1
tsp sea salt
1
pinch of black pepper
2
cups green cabbage, thinly sliced
1
bay leaf
1
tsp dried sage
1
tsp dried thyme
6
cups water
2
tsp apple cider vinegar
1/2
cup long-grain brown rice, rinsed
1/4
cup fresh parsley, chopped
Directions
1.
Heat the sesame oil in a large soup pot on medium heat.
2.
Add the carrot, celery, and onion, and sauté until the onions become translucent.
3.
Push the vegetables to the side of the pot, lay the chicken breasts in the center, and sprinkle with salt and pepper. Sear for a minute on each side.
4.
Stir the vegetables back around the chicken.
5.
Add the cabbage, bay leaf, herbs, water, and cider vinegar. Bring to a boil then turn down heat and simmer for 30 minutes, until the chicken is cooked through.
6.
Remove the chicken from the pot. Bring to a boil and add the rice.
7.
Reduce to medium heat, cover, and cook for 10 minutes until the rice is tender.
8.
Meanwhile, pull the chicken meat from the bones. When the rice is cooked, add the chicken back to the soup, adjust the seasoning, add the parsley, and serve.

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