Suitable for days 11-21 of Standard Process Purification Program.
So, I still had some chicken left from Sunday night, and brown rice from last night. I wanted some real food, not another salad, so I made soup. I’m going to give approximate measurements, as I did not measure at all. You can adjust the amounts to taste, or make the batch bigger for more people.
First, I chopped some celery, carrots and onion (about 1/3 cup each). Did you know that this combination is called mirepoix (meer-PWAH)? It’s used to add flavor and aroma to many soups, stocks, sauces and other foods. The proper ratio is actually 50% onion, 25% carrot, 25% celery, but I didn’t worry about that.
Then I sautéed the mirepoix in 1 Tbsp grape seed oil, until cooked but not mushy. Mine still had just the slightest crunch.
Next, I added my chopped cooked chicken, about 1/2 cup, and about 3/4 cup cooked brown rice, along with 2 cups of vegetable broth. I still haven’t made my own vegetable broth; I used the rest of the Wolfgang Puck I bought a couple days ago. I did not add any salt or other seasonings, because the broth had enough.
Heat through, and serve. Makes 2 servings.
This was a satisfying lunch that still followed the program guidelines.