Chicken, Lentil & Rice Soup

Who doesn't love a big bowl of steamy soup on a cold winter day?!  I love having a pot on the stove, simmering away as it fills my kitchen with a warm, comforting scent of the meal to come. 

This recipe is simple to execute and packed with fiber, protein, complex carbohydrates and phytonutrients. 

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Ingredients:

+ 16oz can chopped Tomatoes
+ 1/2 tbsp Caraway Seeds
+ 1/2 tbsp Salt
+ 1 tsp Pepper
+ 32oz Organic Bone Broth**
+ 1/2 cup Green Lentils
+ 1/2 cup Wild Rice
+ 1/2 cup Brown Rice
+ 1 Leek, chopped
+ 4 large Carrots, sliced
+ 2 cloves Garlic
+ 1 pound Chicken Thighs**
+ 2 tbsp Olive Oil

**For a vegetarian meal, swap the bone broth for vegetable & add more lentils instead of the chicken thighs. 

Instructions:

In a large stock pot or dutch oven, saut√© the leek, carrot and garlic in the oil. Stir frequently to prevent the garlic from browning. Once fragrant, add the broth with equal parts water. Add the lentils, wild and brown rice. Bring to a boil then reduce to a simmer and cover for 20 minutes. Add the tomatoes, chicken (yeap, whole thighs) and seasonings. Simmer an additional 20 minutes. Use tongs to tear apart the chicken. If it shreds easily, your soup is ready. Season with additional salt and pepper if desired. Fresh parsley is also a nice finishing touch. 

Leftovers can be frozen!