Recipes & Food Styling

Chicken Soup in July? 

When it’s 85 in the shade and air quality is 234 but your bestie didn’t know about the lettuce recall soon enough!

Prayers for a full recovery! In the meantime, chicken soup!

Here’s a recipe for a simple soup that is as quick and easy as it is nourishing and healing: 

Chicken and Rice Soup

1 store-bought rotisserie chicken
6 cups water
1 tablespoon pink Himalayan sea salt
2 cups celery, sliced 1/4-inch thick
2 cups carrots, sliced 1/4-inch thick
1 red onion, diced
2 small bay leaves
2 cups rice

Pull the chicken meat from the bones, and set the chicken meat in the refrigerator.
In a Dutch oven, bring the water to a boil over high heat on the stovetop.
Place the chicken bones in the Dutch oven.
Sprinkle in 1/2 tablespoon of salt.
Boil until the remaining meat is off the bones, about 40 minutes.
Remove from the Dutch oven from the stove top, and strain the broth through a fine strainer into another large kettle.
Pull the remaining meat from the bones, and set aside.
Pour the broth back into the Dutch oven, and set on the stovetop over medium heat.
Add in the vegetables, bay leaves, and remaining salt.
Simmer for about 15 minutes.
While soup simmers, make the rice.
When rice is cooked, add in the chicken meat and rice.
Simmer until vegetables are soft, about 20 more minutes.