LAZY LASAGNE
CHEF CHRIS WILSON SHOWS HOW TO MAKE LAZY LASAGNA
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Chicken Soup With Mushrooms & Rice
A nourishing, delicious, easy to make soup, perfect for lunch or dinner when the weather gets cold.
Ingredients
6 cups chicken stock (preferably homemade)
1/2 cup cooked rice (wild, Japanese, or Chinese)
1/2 cup brown mushrooms (washed, thinly sliced)
1/2 cup cooked chicken breast (shredded into bite sized pieces)
1/4 cup celery (washed, finely diced)
1/4 cup yellow onion (washed, peeled, finely diced)
1 tablespoon Italian parsley (washed, leaves only, finely chopped)
1 teaspoon olive oil
Sea salt and pepper
1/2 cup cooked rice (wild, Japanese, or Chinese)
1/2 cup brown mushrooms (washed, thinly sliced)
1/2 cup cooked chicken breast (shredded into bite sized pieces)
1/4 cup celery (washed, finely diced)
1/4 cup yellow onion (washed, peeled, finely diced)
1 tablespoon Italian parsley (washed, leaves only, finely chopped)
1 teaspoon olive oil
Sea salt and pepper
Directions
Heat the olive oil and lightly brown the mushrooms, celery, onions, and
parsley. Add the chicken breast and stock. Simmer for 15 minutes, taste
and adjust the seasoning with sea salt and pepper.
Before serving, add the rice and simmer for 10 minutes. Serve with bread, rolls, or croutons.
Before serving, add the rice and simmer for 10 minutes. Serve with bread, rolls, or croutons.
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