It's cold outside...perfect soup weather! Hopefully you're staying healthy. Here's a great soup to keep you that way--and to help you feel better if you're not.
Feel free to substitute other vegetables for those listed.
Don't let the long ingredient list scare you off--it throws together fairly quickly. You could even use frozen veggies to speed it up (but try fresh!).
1 tbls olive oil
1 onion, chopped
3 stalks celery, chopped
6 oz mushroom, cut into large pieces (about 1 cup)
3-4 cloves garlic, minced
2 quarts (you can use 32-oz boxes) reduced-sodium chicken broth
1 14.5 oz can reduced-sodium chicken broth
(you'll need a total of at least 70 oz chicken broth)
1 cup uncooked brown rice
6-8 carrots, peeled & sliced 1/4" thick
1 cup cabbage, sliced thin
2 cups spinach or kale, roughly torn, stems discarded
1/2 cup fresh parsley, chopped (or 2 tbls dried)
1/2 cup fresh basil, chopped (or 2 tbls dried)
1/2 tsp dried tarragon
1 tsp lemon pepper
1/2 cup green onion, sliced 1/4" thick
1 to 2 cups cauliflower, trimmed & chopped into 1" pieces
1 small zucchini, quartered lengthwise & sliced 1/4" thick
1 cup frozen corn
3 boneless, skinless chicken breasts, diced
In large stockpot, heat olive oil over medium heat.
Add onion and celery, and cook until transparent, about 5 mins. Add mushrooms, and cook 5 minutes longer. Add garlic, and cook 1 more minute. Add broth and next 8 ingredients (through lemon pepper). Bring to a boil over high heat. Cover & reduce heat; simmer for 35 minutes.
Add remaining vegetables to stockpot. Return to a boil. Add chicken, stirring well. Reduce heat to medium-low. Cook at a low boil, uncovered, 5-10 minutes, or until chicken is cooked through and rice is tender. Stir occasionally.
This soup tastes even better the next day. It makes a very large pot of soup, enough for at least 8 servings. You may need to add more broth if it becomes too thick.
