Ingredients

The following ingredients have 4 Servings
  • 1 tsp ghee (store-bought or homemade)
  • 1 small onion (chopped)
  • 1/2 tsp Himalayan salt
  • 2 carrots (peeled and sliced)
  • 2 celery ribs (chopped)
  • 1 cup uncooked jasmine rice
  • 4 cups chicken broth (*)
  • 4 cups water (*)
  • 3 cups cooked chicken (cut into bite size chunks)
  • 1/2 cup frozen peas
  • Salt pepper to taste

Instruction

  • Melt the ghee in a medium stockpot and add the onion and salt. Cook over medium heat until softened and slightly caramelized, about 3 minutes.
  • Add the carrot celery and rice and stir until well until the rice is coated in fat and becomes translucent.
  • Add chicken stock and water, bring to boil and then simmer uncovered until the rice is completely cooked, about 15 minutes
  • Kill the heat, add the cooked chicken and frozen peas. Give the soup a quick stir, cover and let it sit for a few minutes until the peas are cooked and the chicken is sufficiently heated.
  • Adjust seasoning as necessary and serve hot.