Chicken Soup
Rich brothy chicken soup with aromatic vegetables
Ingredients
- 3 whole Free Range chicken breasts
- 1 White onion, diced
- 3 Carrots (if using freshly harvested carrots, remove the tops and use the whole bunch)
- 4 stalks Celery
- 4 cloves garlic, minced
- extra virgin olive oil
- 3 eggs (duck eggs make a richer broth)
- 3 lemons, juiced
- 1 cup uncooked rice
- 1 Tbsp dill weed, dried
- 1 Tbsp parsley, dried or 3 Tbsp fresh
- 6-8 cups chicken broth (homemade or store bought)
- salt/dulse flakes and pepper to taste
Instructions
- In a pot, sauté all your veggies and garlic in olive oil for about five mins
- Add in chopped chicken breasts and let sear if raw
- Add in chicken broth, spices and rice
- Bring to boil, turn heat to low and simmer for 45 mins
- Once the chicken is cooked (if raw), scoop out one to two ladles of broth. Slowly add broth to egg yolk and lemon mixture so it doesn’t scramble.
- Once combined, slowly add to soup. Add salt and pepper to taste and serve!
Notes
Organic Ingredient Sourcing:
The Market: chicken breasts - cooked to save time!, duck eggs, Matiz Paella rice for extra flavor (but reduce recipe to 1/2 cup), Aneto chicken broth
Eat Well Natural Farm: carrots
Next Step Produce: garlic, many varieties of Newburg, MD grown rice
Recipe provided by The Market