This is a sta­ple – hearty and fresh. And it freezes beau­ti­fully. Use left­overs from Roasted Chicken.

Prep time: 25 min­utes
Total time: 1 hour
Yield: 8–10 servings

2 bone-in chicken breasts
3 T olive oil, divided
2 large car­rots, chopped (about 2 cups)
4–6 stalks of cel­ery, chopped (about 2 cups)
1 large yel­low onion, chopped (about 2 cups)
1 tsp. salt
1 tsp. Hun­gar­ian paprika (omit for night­shade allergy)
8 cups chicken broth (home­made is great, but I’ve also used a vari­ety of organic stocks. Make sure paprika isn’t present if you have a night­shade allergy)
1/2 c. raw Bas­mati rice (or 1 c. cooked, if you have it)
2 scal­lions, thinly sliced on a diagonal

1. Pre­heat oven to 375. Sprin­kle breasts with 1 tsp. olive oil each and sprin­kle with salt.
2. Cook chicken for 35 min­utes and shred when cool.
3. Heat oil in stock pot over medium high heat. Add car­rots, cel­ery, onion and saute for 5 minutes.
4. Add salt and paprika, stock and raw rice and bring to a boil. Reduce to a sim­mer and cook for 10 minutes.
5. Add chicken and cook at sim­mer for addi­tional 5 min­utes to warm chicken through (if using cooked rice, add that here too). When ready to serve, ladle into bowls and top with a sprin­kling of scallions.