The Bachelor Alum Catherine Lowe Shares What’s in Her Kitchen

We interviewed Catherine Lowe because we think you'll like her picks. Catherine is a paid spokesperson for Pacific Foods. E! has affiliate relationships, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not E!. Prices are accurate as of publish time.

We all look forward to gathering with our loved ones during this time of year, but there's a lot of effort that goes into holiday hosting before you sit down to enjoy your meal. As a mother of three, Catherine Lowe knows that all too well. The Bachelor alum told E! News, "I'm super busy with the kids and work but when it hits 5 PM I am so excited to focus on cooking food for my family," which is why she teamed up with Pacific Foods.

Catherine said, "This season is all about family time and comfort food. There is no better way to enjoy some quality family time than over a delicious home-cooked meal. One of my favorite things is to introduce my children to recipes I grew up with and also ones I've grown to love."

She revealed, "Their favorite food is soup and Pacific Foods is known for quality organic soups and broths made with simple, delicious ingredients so a partnership to share my favorite holiday recipe was a no-brainer!" If you're looking for some holiday hosting insights, Catherine shared her go-to soup recipe along with her other kitchen essentials. 

Catherine Lowe's Zesty Chicken & Rice Soup 

Ingredients: 

• 1 tablespoon cooking oil (such as vegetable or canola) 
• 1 ½ to 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces  
• Kosher salt and freshly ground black pepper 
• 1 large yellow onion, diced 
• 4 garlic cloves, minced 
• 2-inch piece fresh ginger, peeled and minced 
• 1 cup white rice (preferably Jasmine) 
• 1 quart (4 cups) Pacific Foods Zesty Ginger and Turmeric Creamy Plant-Based Broth
• 2 cups Pacific Foods Low-Sodium Chicken Broth
• 1 tablespoon fish sauce 
• Juice of 1 lime  
• Optional garnish: sesame seeds, thinly sliced scallions, chopped hard boiled eggs 

*To make this meal vegetarian, use a can of white beans (drained) instead of chicken and swap out Chicken Broth for Pacific Foods Organic Low Sodium Vegetable Broth. 

Directions: 

1. Warm oil in a large heavy-bottomed pot over medium-high heat.  
2. Add the chicken in an even layer and season with 1 teaspoon kosher salt and 1 teaspoon black pepper. (Skip adding the chicken if you're going vegetarian, you'll add in the white beans later).
3. Let it sit for three minutes, then stir to flip it over, and let it sit for another 3 minutes. Add the onion and cook, stirring frequently, for 3 minutes. Add the garlic and ginger and continue cooking, stirring frequently, for an additional 3 minutes.
4. Stir in the rice, the entire quart of Pacific Foods Zesty Ginger and Turmeric Creamy Plant-Based Broth, and 2 cups of Pacific Foods Low-Sodium Chicken Broth (or vegetable broth). 
5. Bring to a boil over high heat, then reduce to a simmer over medium-low heat, add in the white beans (if you're making the vegetarian version) and cover the pot for 30 minutes.
6. Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed. 
7. Divide the soup between 4 to 6 bowls and garnish with sesame seeds, scallions, and chopped hard boiled eggs if desired.