Chicken, Olive and Rice Soup
Shared by: Plan to Eat Blog
Source: Plan to Eat Blog
Ingredients
Directions
Place a Dutch oven over medium heat. Add the coconut oil or lard and allow to melt before adding the chicken pieces. Allow to cook undisturbed for 3-4 minutes before stirring. Add the broth, carrots, onion, garlic, and olives. Bring to a simmer, scraping the bottom of the pan to loosen any of the chicken.
Add the chili powder, rice, and oregano and cook, uncovered, for approximately 15 minutes or until rice and vegetables are tender and chicken is cooked through.
Add salt to taste and allow to cool for 5-10 minutes before serving. If using beans, add them after serving up those who cannot eat them.