8 to 10 pieces chicken, washed
1 whole sweet onion, diced
1 bunch fresh parsley, minced
5 tablespoons dried basil
2 cups carrots, diced
2 boxes organic chicken broth
3 tablespoons coconut oil
4 cups or more brown rice
Garlic salt and pepper to taste
In a large fry pan, brown chicken in coconut oil.
Place browned chicken into large soup pot. Add all of the ingredients except chicken broth. Once everything is in the soup pot, add chicken broth to cover all ingredients plus 2 inches more.
Simmer for 45 minutes, or until chicken starts to fall off the bones. Garlic salt and pepper to taste.
In a separate pot, make brown rice. (I like brown minute rice as it cooks up perfectly every time and only takes minutes to make).
Add rice to the stew, or the stew to the rice—all depending on how thick or thin you want the stewoup! Yum!