Fall Chicken and Rice Soup Recipe

INSTRUCTIONS

1. Prepare the chicken by dicing the chicken, or using the Trifecta pulled chicken, if preferred. Keep in a bowl until needed. Separately, prepare all vegetables as indicated. For the carrots, peel 2-3 depending on the size, cut the ends and discard, slice in half, and cut across evenly about 1” size half-moons. After washing, cut the celery across in an equivalent size to the carrots, discarding the tops and bottoms. Dice the onions on a medium size and mix with celery and carrots. This is called mirepoix.

2. In a pan deep enough to hold all ingredients plus stock, heat up the grapeseed oil over medium-high heat, until the oil is shimmering and slightly smoking. Immediately add the mirepoix (onion, celery, carrot mix) and increase heat to high. Stir often avoiding the onions from burning, and adjust heat as needed, reducing if the vegetables begin to charr too much.

3. Cook mirepoix for 3-5 minutes, again - adjusting the heat as needed - or until the vegetables begin to become translucent. Add the diced chicken, along with the tomato paste. Mix to coat all ingredients in the pot with it. The tomato paste should cook and become fragrant for a few minutes. Before the paste begins to burn, add the stocks to the pan to deglaze and mix scraping any brown bits (this is flavor so make sure you do this with a wooden spoon ideally).

4. Bring the mix to a boil. Once boiling, add broccoli and rice. Simmer for another 3 minutes or until all vegetables are heated through. Serve immediately dividing all soup guts amongst 4 bowls, and then topping off with any extra stock.

5. If not eating immediately, cool the soup immediately by placing a large Ziploc bag filled with ice inside the pot, stirring occasionally. Once cooled down to 40F or below, store in an air-tight container.