Rosemary Chicken Soup with Ancient Grain Sorghum

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Something warm for those cold winter days. Gluten free, whole grain goodness in every spoonful.

Ingredients

Directions

Sauté onion in large soup pot until tender, add celery and carrots and sauté for 10 minutes. Add chicken broth and bring to boil. Add rosemary and garlic sorghum, quinoa, and brown rice and simmer for 15 minutes. Add chicken and simmer for 10 minutes.

Hint: For quick and easy preparation use a rotisserie chicken.



4-6 servings Print this Recipe

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