Whoopee Twice Chicken Veggie Soup With Rice

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb ground chicken
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon sage
• 1 teaspoon parsley
• 1 cup brown rice
• 2 tablespoons canola oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, sliced
• 3 small zucchini, halved lengthwise and sliced
• 1 cup frozen peas
• 1/2 cup fresh parsley, chopped (or more)
• 1/2 cup fresh dill, chopped (or more)
• 1 tablespoon fresh sage leaf, chopped
• salt and pepper
• 8 cups chicken stock
• 6 ounces fresh spinach

Recipe

• 1 mix ground chicken, breadcrumbs, egg, sage, parsley and add salt and pepper to taste.
• 2 shape into 20 small balls, set aside.
• 3 in a stockpot heat oil.
• 4 add onions, celery and carrot, sauté for 5 minutes until softened.
• 5 add brown rice and stir to cover with oil.
• 6 add chicken stock, parsley, dill, sage and bring to a boil.
• 7 add meatballs, and after soup returns to a boil lower to simmer.
• 8 partially cover, cook for 40 minutes.
• 9 add zucchini, cook for 10 minutes more, uncovered.
• 10 add peas and spinach, cook for 5 minutes.
• 11 taste and add salt and pepper if needed.