Chicken & Rice Soup

By Markee

Ingredients

• 2/3 Rotisserie chicken, diced
• 1/2 large yellow onion, diced
• 2-3 stalks celery, diced
• 2-3 whole carrots, diced (or a couple of handfuls baby carrots, diced)
• 2 cups cooked brown riceor quinoa
• 32 oz. carton low sodium chicken broth
• 2-3 cups water
• Sprig of fresh rosemary (optional)
• Salt/Pepper to taste

Preparation

Step 1

Cook rice (or quinoa) according to package instructions. Dice chicken & all veggies and place in 2+ quart pot with broth, water, rosemary, salt & pepper. Bring to boil, reduce heat to low-medium, add rice and cook until veggies are tender (usually 1-1.5 hours). Or throw all ingredients in your crock pot on low all day (pre-cook rice so it doesn't suck up all your liquid).