Chicken Soup with brown rice



Lately I have been eating much more healthful foods. I got to thinking about all the ingredients. I decided to make my first appearance in Whole Foods. I bought all organic foods and used only the finest body friendly ingredients. After I bought the fresh organic celery I was amazed at the intensity of the flavor. Organic celery is 100 times better than any variety I have used in the past. Then came the organic carrots. My goodness they taste like berries! They are the best flavored carrots I have ever consumed. They are fresh and slam packed with vitamins and nutrients. Combining all organic vegetables and a beautiful fresh $14 organic chicken is a marriage made in heaven. I even used fresh cracked black pepper so I did not insult the other ingredients. My method for cooking this pot of chicken soup was pretty simple. I put the chicken in the pot with 1.5 gallons of water and added onions, garlic, carrots, celery, thyme, basil, cilantro, fresh cracked black pepper and sea salt. I slow boiled the stock until the chicken was cooked and not over-cooked. I then removed the chicken and strained the stock. I added more carrots and celery with one pound of mushrooms that I quartered. I cooked the carrots, celery and mushrooms until the were barely done. I then served the stock with the carrots, celery and mushrooms and I added chicken and organic short grain brown rice. Look at the pictures! This was so delicious words will not do justice. Enjoy!

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