Guests love our new Spring Veggie Rice soup. It's a delicious combination of our Mushroom Herb Risotto with shredded chicken plus asparagus, carrots, any other veggies you have on hand. Badia Complete seasoning, lemon juice and zest make the flavors pop.

We serve this for lunch on Saturday, using Lemon Basil Chicken and Mushroom Herb Risotto from the night before. If you don't have batch of ristotto on hand, add the ingredients at the end of the recipe.

Ingredients

• 3 Tbsp olive oil
• 2 cups shredded chicken
• 2 medium carrots, diced
• 2 cups kale
• 2 ribs celery, diced
• 1 bunch of asparagus cut into threes
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 4 cups water
• 6 cups Chicken Stock 
• 3 Tbsp Badia seasoning
• 2 Tbsp saltless seasoning
• 1/4 cup chopped fresh parsley
• 1/4 cup lemon juice
• 1/2 lemon zested
• Salt and pepper
• 2 cups risotto or 2 cups cooked rice and 1 small container of sliced mushrooms

Prepare

• In a large pot over medium heat, heat oil and sauté carrots, celery, mushrooms, onion and sauté until onions are translucent, about 5 minutes. Add garlic, and cook until fragrant. 
• Add water, scraping the bottom of the pot. Add chicken stock, seasoning, and veggies. Bring the soup to a low boil. 
• Stir in chicken, reduce heat to medium-low, cover, and simmer for 30 minutes. 
• Add risotto or rice and kale, stirring to wilt.
• Enjoy with crunchy bread.

Tips to Reduce Food Waste

Use leftover roasted veggies (anything you have) in place of the fresh veggies in this soup.