1/3 pint of Sungold or other cherry tomatoes, halved
2 cups cooked white rice
1 small cooked chicken breast, shredded
4 cups homemade chicken stock
Fresh basil or dill for finishing
Place a medium-sized pot on the stove over medium heat. Add the olive oil, onion, celery, carrot, and corn. Stir to coat and cook for 5-8 minutes or until the vegetables start to soften. Stir frequently.
Add the tomatoes and stir to combine. Season with sea salt and black pepper. Add the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Then, add the shredded chicken. Stir and cook until the vegetables are tender.
Add the rice and cook for a few minutes more. Taste and season with sea salt and black pepper to taste. Finish with basil or dill and enjoy!