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Bright Light Chicken Soup
By Chef Andrew Faulkner

1 tablespoon Olive Oil
2 cloves Organic Garlic sliced
2 Boneless and Skinless Chicken Breasts (about 12 ounces total)
2 stalks Leeks sliced thin
10 cups Chicken Stock or Canned Low Salt Chicken Broth
2 medium Organic Carrots chopped
2 stalks Organic Celery sliced
2 cups Long Grain Rice
1 tablespoon Thyme chopped
1 tablespoon Oregano chopped
1 bunch Bright Lights™
1/4 cup Organic Lemon juice freshly squeezed
Organic Lemon slices (optional)

Heat oil in heavy large pot over medium-high heat.

Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side.

Transfer chicken to plate. Cool. Then shred into small pieces.

Add sliced leeks and cook about 2 minutes.

Add garlic cloves, fresh herbs, carrot, celery and chicken stock.

Simmer 20 minutes to blend flavors.

Add rice to the stock, chicken and lemon juice.

Season to taste with salt and pepper. Bring soup just to simmer.

Add bright lights chard and let cook for 1 minute.

Ladle into bowls; garnish soup with lemon slices, if desired.