Rainy Day Chicken Rice-Grain Soup |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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We came up with this soup recipe today just because it sounded yummy. We are striving to eat better in our house and make things from scratch. Ingredients:
18 ounces chicken breasts, boneless skinless, cubed |
7 cups low sodium chicken broth |
1 tablespoon sage |
1 tablespoon marjoram |
2 tablespoons fresh basil |
2 tablespoons fresh rosemary |
1 cup brown rice |
1/4 cup white rice |
1/8 cup barley |
1/8 cup spelt |
1 medium onion, chopped |
3 carrots, chopped |
1 cup portabella mushroom cap, chopped |
2 garlic cloves, minced |
3 stalks celery, chopped |
4 cups cabbage, shredded |
salt |
pepper |
Directions:
1. Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat.
2. In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through.
3. Turn off heat under vegetable mixture and allow vegetable mixture to cool.
4. Pour vegetable mixture into a blender and puree until smooth.
5. Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed.
6. Set crock pot on low heat and cook till dinner. The longer the better.
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