Soaked Brown Rice, Chicken, & Veggie Soup |
Author: Two Thirds Cup
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
- 1 cup brown rice
- 1 Tbsp apple cider vinegar, whey, yogurt, or lemon juice
- 2 Tbsp pastured butter, lard, or tallow
- ½ onion, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- ½ lb organic chicken, precooked and diced
- 1 cup diced carrots
- ½ cup diced celery
- 1 tsp unrefined sea salt
- 1 tsp pepper
To soak the brown rice:
- Put 1 cup brown rice in a glass bowl.
- Cover with water by a couple inches.
- Add 1 Tbsp of an acidic medium such as apple cider vinegar, whey, yogurt, or lemon juice.
- Let the rice soak overnight or for about 9 hours.
- Drain and rinse the rice thoroughly.
To make the soup:
- Heat a large pot over medium-low heat.
- Add the butter, lard, or tallow.
- Add the onion and saute until the onion is soft.
- Add the garlic and saute briefly.
- Pour in the chicken broth and soaked rice and bring to a boil.
- Reduce heat to low and cover with a lid. Let simmer covered for 30-40 minutes or until the rice is soft.
- Add the chicken, carrots, celery, salt, and pepper and cook until vegetables are tender, but not mushy, about 10 minutes.
Recipe by Two Thirds Cup at https://twothirdscup.com/soaked-brown-rice-chicken-veggie-soup/
3.2.2024