Chicken & Rice Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 tbsp olive oil (extra virgin)

3 garlic cloves (minced)

1 shallot (chopped fine)

2 cups broccoli florets (roughly chopped into bite sized pieces)

1 cup cooked wild rice (or rice of choice)

1 small/medium rotisserie chicken (shredded)

6-8 cups salted chicken stock (depending how much broth you like in your soup)

1 tsp soy sauce (low sodium, to garnish)

1/4 tsp sesame oil (to garnish)

sriracha (to taste)

green onions (to garnish)

Directions

If you don't have leftover cooked rice to use in this recipe, start by preparing your rice in a small pot and set aside until ready to use.

Remove all of the meat from the rotisserie chicken (I remove the skin as well), add it to a large bowl and using a hand blender, blend the chicken until it leaves small shreds. About 2 minutes.Alternatively, you can use two forks to shred the chicken.Set aside until ready to use.

To a large pot, add your olive oil.Add your shallot and garlic and sauté for 2-3 minutes, just until fragrant.

Add your broccoli and cook for 1-2 minutes, just until the broccoli begins to soften.

Add your chicken, rice, and chicken stock. *Tip: start with 6 cups of stock, adding more if you want. If you aren't using a salted chicken stock, you will need to add salt to taste.

Bring soup to a boil for 1-2 minutes.

Dish up, top with soy sauce, sesame oil, sriracha and green onions.