Print Recipe
Chicken Rice Soup
Best to make your own *broth but store bought chicken broth will work too.
Chicken Rice Soup
Servings
Ingredients
Servings
Ingredients
Chicken Rice Soup
Instructions
  1. In a stock pot, melt the ghee.
  2. Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  3. Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  4. Add chives, oregano, dried parsley and cooked chicken. Add at least 2 cups of chicken meat. Cook for about 5 minutes till flavors are incorporated.
  5. Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  6. Add rice, salt and pepper and cook for another 10 minutes or so. Soup will be done when the rice is cooked fully. If the soup is too thick, heat the last cup of chicken broth and add it to the pot.
  7. Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  8. Adjust salt and pepper to your taste.
  9. Allow the soup to cool completely. This soup is best the next day.
Recipe Notes

*To make homemade chicken broth: Place washed chicken into pot and barely cover with water. Add 1 tablespoon of apple cider vinegar and allow the chicken to soak for 1 hour. Turn on heat and bring to a boil. Once it boils, begin skimming all the white foam off – these are the impurities. Once it’s clean, reduce heat to low-medium and add any amount of onion, carrots, and celery along with bay leaf and any fresh herbs you like. Put lid on pot half-way and allow the whole chicken and all the goodies to cook for about 2-3 hours. Check the chicken after 2 hours to see if its done. The internal temp is 165 F  without the thermometer touching any bones).  Once chicken is done, remove it from the pot and allow to cool slightly. Remove the chicken from the bones.  If you like, you can toss the bones back into the pot for the last hour of cooking.  Cut or shred both white and dark meat for the soup. Save the rest for other meals. After 3 hours, strain the broth to remove all the veggies and herbs – toss them. Allow the broth to cool if you plan on freezing it or you may continue to make the soup at this point. Be careful - it is HOT!

Can also use Black Garlic Ghee, Sriracha Ghee, Turmeric + Black Pepper Ghee and Heirloom Salt + Pepper Ghee in place of Original Ghee.

Print Recipe
Summer Squash Ratatouille
Serves 2-4.
Summer Squash Ratatoulli
Servings
Ingredients
Servings
Ingredients
Summer Squash Ratatoulli
Instructions
  1. In a large pot melt the ghee and add onions. Cook for about 4 minutes and then toss in zucchini and summer squash. Cook for about 10 minutes until some of the juices are released.
  2. Add the garlic and tomatoes and continue to cook. Stir frequently. Add all the fresh herbs, salt, peppers and juice of 1 lemon. Allow to simmer over low-medium heat till the flavors to meld together. Consistency will be somewhat soupy.
  3. Remove from heat and let rest for 5 minutes. Add the rest of the lemon juice. Season to taste with salt and pepper if desired.
  4. Serve over rice or with crusty bread and ghee!
Recipe Notes

Rice is great with Turmeric + Black Pepper Ghee.

This recipe works with Sriracha, Heirloom Salt + Pepper and Original Ghee.