Ingredients:
- Lots of chopped Celery and Carrots
- 2 Large Leeks
- 1 pint of sliced mushrooms
- A splash of white wine
- Leftover roasted chicken bits
- Chicken broth (I used Tristin's recipe found here)
Heat up you're soup pot with a few drizzles of Olive oil to medium high and throw in the celery, carrots, leeks and mushrooms. Cover and let cook, stirring occasionally for about 10 minutes. This allows the steam to soften the carrots and celery.
Add the White wine and let it cook uncovered for 5 more minutes.
Throw in the broth and chicken and cover the simmering soup for 30 more minutes stirring occasionally.
Meanwhile, cook 1 1/2 cups of dry rice in 2 1/2 cups of water. A rice cooker works perfectly for this. You want a sticky rice, not fluffy so cook accordingly. :0)
The soup should cook a total of 45 minutes. Believe it! Josh is terribly sick today, so this was made for him.
Scoop in the rice to the bowl,
then add the broth over the top.
It is a very plain soup so feel free to add whatever spices or seasonings you'd like. Josh needed it to be very plain so that's why I made it the way I did.
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