Homemade Chicken & Dill Soup
(Beat the winter blues with a bowl
of Margo's favorite soup!)
Ingredients:
· Shredded/Diced Chicken (precooked or leftover)
· 3 large carrots (finely diced)
· 4 celery stalks (finely chopped)
· 1 small onion (finely chopped)
· 1 cup corn
· 12 cups of soup stock (better than bouillon works great)
· 1 big handful of freshly chopped dill
· 1 cup uncooked rice
· 1 cup whipping cream
· Herbamere sea salt (to taste)
· Pepper (to taste)
· Olive Oil
Instructions:
Add olive oil to soup pot on med-high heat, sauté onions until translucent. Add carrots and celery and sauté until softening.
Add soup stock and bring to boil. Add salt, pepper, & rice and boil for 25 minutes. Next add cream, corn, dill, and cooked chicken and let simmer while stirring for a few more minutes. Serve, and Enjoy!
Recipe submitted by Margo Price, Resource Coordinator
(adapted from Jillian Harris website: 'Peggy’s Chicken Soup')
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