INGREDIENTS
1 clean Organic Rotisserie Chicken, fully cooked
Salt, to taste
Fresh cracked black pepper, to taste
1 small white onion, diced
2 large carrot, diced
3 celery stalks, diced
4 cups low sodium Kettle & Fire chicken stock
PROCESS
Shred your rotisserie chicken and put all meat in a separate bowl.
Warm the olive oil in a large soup pot and face the chicken skin-side down to brown. Continue to season as you see fit. When you’re satisfied with the color on your poultry, work in the mirepoix and minced garlic. Allow the veg to soften slightly as it cooks, then add your liquids. Cover and simmer for 40 minutes.
Once time has elapsed, pull out your chicken, allow it to cool, then shred each piece. Adjust seasoning to taste and stir your rice into the stock. Bring it to a boil, then reduce the heat, and work your shredded chicken back in.