|
|
2 tablespoons olive oil
2 onions, chopped (about 3 cups)
Saute in large heavy stock pot
over medium heat, until translucent.
3
cups celery, chopped
3
carrots, sliced (about 2 ½ cups)
Add and sauté until a noticeably brighter color.
2 lbs raw chicken breast – cut into small pieces
6 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
2 – 32 oz cartons of chicken broth, preservative free
Add and bring to a boil. Reduce heat and simmer for 1 ½-2 hours.
2 ½
cups cooked wild rice
1
cup frozen peas
1 cup
zucchini, sliced
2
teaspoons sea salt
½
teaspoon freshly ground black
pepper
2 tablespoons
fresh chives, finely chopped
Gently stir in rice, peas, and
zucchini. Add salt and pepper, taste and adjust seasonings. Garnish with chives if desired.
Makes 8 servings.
|
|
