Chicken and White Bean Soup with Rice
|3 cups chicken broth*
2 cans white beans**
1 1/2 cups cooked chicken, cubed
2 medium carrots, diced
1/2 onion, chopped
1 cup celery, sliced
1/2 green pepper, chopped (I used 1/4 red, 1/4 green)
|1 1/2 tablespoon safflower oil
2 cloves garlic, minced
2 teaspoons Chef’s Shake***
1 teaspoon salt (Redmond Real Salt)
1/2 teaspoon black pepper
1 1/2 cups dry rice, cooked****
1. Saute onions, carrots, pepper and celery in safflower oil for a few minutes. Add minced garlic and salt and pepper and saute for approx. 5 – 7 minutes.
2. In separate pot, add chicken broth, chicken, beans and Chef’s Shake seasoning. Heat.
3. Add sauteed vegetable to broth mixture. Simmer on low until vegetables are cooked to your liking - we like ours somewhat firm, not too soft. Add cooked rice.
*I used homemade chicken broth made from free range, hormone and antibiotic free chickens.
**I used organic black beans and great northern.
***Chef’s Shake Blend consists of onion, black pepper, garlic, carrots, orange peel, tomato, celery seeds, red pepper, parsley, basil, marjoram, bay leaf, lemon oil, lemon juice powder, oregano, thyme, citric acid, savory, rosemary, cumin, mustard and coriander in it.
****I used Lundberg Organic Brown Jasmine rice using homemade chicken broth instead of water. It has enough flavor that you don’t need to add salt and butter. GREAT COMBINATION!