A quick soup that will warm you after a
cool day in the garden.
This simple light soup is quick and easy to make.
cool day in the garden.
This simple light soup is quick and easy to make.
Recipe:
1 Grass fed chicken breast (bone & skin on)
1 organic red pepper
10 stalks of organic asparagus
1 organic onion
4 cloves of garlic
8 cups of water
1 cup cooked organic wild rice
1 cup cooked organic long grain rice
Celtic salt
Organic pepper
In a roasting pan, oven roast 1 bone-in, skin-on chicken breast with 4 crushed cloves of garlic and 1 chopped onion on 400 until the pan has lightly caramelized. Add 10 stalks of asparagus (cut in 1” segments) and 1 chopped red pepper for the last 15 minutes of roasting.
Remove from oven and let the chicken breast cool. Put 3 cups of water in the roaster with the vegetables and be sure to let all the caramelization form the broth. Dump this into a soup pot. Add another 4 cups of water. Shred the chicken breast and add it to the soup. Add 1 cup of frozen cooked wild rice and 1 cup of frozen cooked long grain rice. Simmer for 30 minutes, salt & pepper to taste.
Delish!
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