Chicken and Vegetable (Miracle) Rice Soup

Chicken and rice is a classic soup combination, perfect when you’re feeling under the weather or anytime you need a pick-me-up. My version delivers the same healing properties, minus the lectins! If you’re making a larger batch to freeze, leave out the Miracle Rice and add it as you reheat to prevent it from getting mushy.

SERVES 4

¼ cup extra-virgin olive oil

1 onion, diced

3 celery stalks, diced

2 cloves garlic, minced

2 cups mushrooms, diced

1 teaspoon dried sage

1 teaspoon fresh thyme

½ teaspoon fresh rosemary

½ teaspoon black pepper

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon iodized sea salt

1 cup diced cooked pasture-raised chicken or Quorn crumbles

4 cups Bone Broth or organic, low-sodium chicken or vegetable broth

2 packages Miracle Rice

1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion and celery, and cook until tender and translucent, 5 or 6 minutes.
2. Add the garlic and mushrooms, along with sage, thyme, rosemary, pepper, lemon zest, lemon juice, and salt, and cook, stirring regularly, until tender, approximately 3 to 5 minutes.
3. Add chicken (or Quorn) and broth, then reduce heat to low and simmer for 15 to 20 minutes. Add Miracle Rice and cook until heated through, 1 to 2 minutes, before serving.