Feel free to experiment with whatever veggies you have on hand. If you’re pressed for time, use canned broth and a pre-cooked store-bought rotisserie chicken.
Cooking With Friends Kitchen
3 quarts chicken stock (see recipe below for homemade)
2 yellow onions, diced
1 cup butternut squash, diced
1 seeded zucchini, chopped
2 carrots cut in thin rounds
2 small potatoes, peeled and diced (Yukon Golds are good)
2 celery stalks, chopped
10 pieces of asparagus, ends peeled and chopped
¾ cup basmati rice
2 cups diced chicken
2 tablespoons olive oil
2 tablespoons kosher salt
In a large soup pot, heat olive oil and sautee onion, potato, and carrots for about 10 minutes. Add zucchini, celery and asparagus and cook for another 5 minutes. Season with salt. Add chicken stock to pot and bring to a boil. Turn heat down to a low simmer and add 3/4 cup pre-soaked basmati rice. Cook for about 20 minutes and then add diced chicken.