Chicken and Rice Soup
1 small to medium onion, diced
2 stalks celery, diced
2 medium carrots or 8 baby carrots, sliced thin
1 tablespoon of olive oil
2 cloves of garlic, pressed
2 teaspoons of rosemary, crushed with mortar and pestle
2 tablespoons dried parsley
1 zucchini, quartered with seeds removed
2 quarts of homemade chicken stock
1 quart of low sodium chicken broth
1 cup gourmet rice soaked fresh water and the juice of one lemon for 8 hours (I used Lundberg Countrywild)
2 shredded chicken breasts
1 cup chopped frozen spinach
1) Heat olive oil in a large pot and add the onions, celery, and carrots. Saute on low to medium heat for 7 minutes.
2) Add zucchini and garlic and continue to saute for another two minutes stirring often so the garlic doesn't burn.
3) Add stock, broth, rosemary and parsley to the pot. Drain and rinse the soaking rice. Add rice to the chicken soup mixture.
4) Bring to a boil, turn down heat, and simmer on low for 40 minutes. Add shredded chicken, spinach, salt, cayenne and simmer for another 5 minutes.
5) Soup's on!