chicken, rice -

Chicken and Rice Soup

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

3 stalks celery, diced

3 carrots, diced

1 large zucchini, diced

1/3 cup sundried tomatoes in oil, roughly chopped

5 cups low-sodium chicken broth (or vegetable broth)

Kosher salt and black pepper, to taste

½ teaspoon seasoned salt

1 teaspoon Herbes de Provence

1.5 pounds cooked chicken, diced or shredded

2 cups cooked Delta Blues Rice long grain white rice or brown rice


Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, celery, carrots, and zucchini, and sauté until the vegetables are softened. Add tomatoes and chicken and cook until heated thoroughly. Add in chicken broth and seasonings, and simmer for about 10 minutes. Stir in rice and cook for a few more minutes (until rice is heated through). Add more broth if needed.