Ingredients
The following ingredients have 5 Servings
- 1 cup dry brown rice
- 2 cups thinly sliced savoy cabbage
- 1 cup finely diced onion
- 1 celery stalk (finely diced)
- 1/2 cup finely diced carrots
- 3 cloves garlic (minced)
- 1 tbsp. olive oil
- 1 tsp butter
- 1/2 lemon (thinly sliced)
- 2 chicken breasts
- 1/4 tsp ground cayenne pepper
- sea salt & pepper (to taste)
- 6 cups broth
- 1/2 cup fresh chopped parsley
Instruction
- In a large pot over medium heat, melt together the olive oil and butter
- Add in the sliced cabbage, onion, celery and carrot. Season liberally with sea salt & pepper, stir and cook until softened. About 7-8 minutes, stirring periodically
- Add in the minced garlic and stir for one minute
- Stir in the cayenne pepper
- Add the chicken breasts to the pot and cover with the broth. Add the lemon slices and bring to boil. reduce the heat to a low simmer and cook for about 30 minutes
- Meanwhile in a separate pot, cook your brown rice. Use the package instructions or my method which is on the site, link in the body of the post. Set aside
- Remove the chicken form the pot to a plate. While it cools a bit, remove the lemon slices and discard them. Shred the chicken with two forks and return it to the pot
- Evenly distribute the rice into 4-6 bowl and cover it with soup. Top with fresh parsley