Wednesday, October 19, 2011

Chicken and Rice Soup

2 Tbsp. extra virgin olive oil
1 onion, chopped 
1 Tbsp. minced garlic
3 stalks celery, chopped
3 medium carrots, peeled and chopped
3 c. cooked, shredded chicken (I sometimes use the canned chicken from Costco)
7 c. chicken broth
2 c. cooked white rice
1 Tbsp. whole grain Dijon mustard OR dry mustard (eyeball it)
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. parsley

Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.
Makes 8 servings