I made this soup recipe with the leftovers of my Cream of Broccoli Soup . They all stem from my basic cream soup recipe found in the Kale and Sausage Soup recipe with some twists added to them. You can start with Chicken Stock, add the ingredients from the Cream of Broccoli Soup and just add a couple more ingredients to make it Chicken and Rice soup. Enjoy!
Chicken bones, include some feet if you can
1 tbs apple cider vinegar
2-3 bay leaves
1 whole onion, quartered
Sea Salt and Pepper to taste
Cover with water, bring to a boil, reduce to a simmer and let it simmer for 6-12 hours. Strain the broth and discard bones, onions and bay leaves.
Cream of Broccoli Soup
4 cups chicken soup stock
1 can of full-fat coconut milk or cream
1 large leek, cut into small half moons
2 large carrots, cut into bite sized pieces
2-3 cups of broccoli, cut into bite sized pieces
4 tbs grass-fed butter (may desire more)
Option to add some chicken
Bring soup stock to a simmer, add all ingredients and simmer until broccoli and carrots are tender. If chicken is cooked, add at the very end. If chicken is raw, add first to pot and let it cook for a few minutes before adding other veggies.
Chicken and Rice Soup
Add 1/2 cup of cooked white rice to the Cream of Broccoli Soup. Option to add some more broccoli, carrots and chicken.