The flavors in this soup are wonderful and it’s full of nutrients, so a little goes a long way… and a drop of pesto on top made it taste like heaven! I made a full recipe so I can have it again for lunch and as a snack.
Rosemary Brown Rice, Chicken, Leek and Cabbage Soup
8 servings
Ingredients:
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
1 onion chopped
2 cups carrots, chopped
½ cup leeks, finely chopped (optional)
3 garlic cloves
1 chicken breast, about 4 oz, cut in very small cubes
1/2 cabbage head, chopped
½ cup brown rice
Sea salt
Black pepper
8 cups chicken broth or water or half broth and half water
¼ cup parsley, chopped
1 tablespoon extra virgin olive oil
Directions:
Heat 4 tablespoons of chicken broth in a big stock pot; add onion, carrot, leeks, rosemary and garlic and cook stirring frequently until soft, about 5 min. Add chicken, cabbage, brown rice, salt and pepper and cook another 5 min until cabbage is soft.
Add the broth and/or water. Bring to a boil, lower the heat and simmer for about 40 to 50 min or until rice is cooked. Remove from heat and add the olive oil and parsley.
Leave a comment