Chicken and Rice Soup

There is nothing better than a big batch of soup on a rainy or a cold day. Chicken noodle or chicken rice is always a hit in our house. If I have egg noodles it will be chicken noodle, if I don't it's chicken rice. Sometimes it turns out to be just chicken and vegetables. Anyway you make this it is delicious and super easy!

What you need:

6 cups chicken stock

2 cups cooked chicken

1 medium onion

3 stocks of celery

5 medium carrots

1 cup rice (sometimes I use brown rice, lately I have been getting organic jasmine rice. It's very good)

2 tbsp butter or oil

salt and pepper

What to do:

 Dice all vegetables into about the same size pieces and saute in the butter or oil in a large stock pot (the pot you will be cooking the entire soup in) until tender. Add salt and pepper.

While the veggies are cooking shred the chicken into bit sized pieces. This is another use for the rotisserie chicken that I keep in the freezer!

When the veggies are tender add the rice to the pot. Cooking the raw rice directly in the pan will give it a toasted flavor which is very good in this soup.It only needs to cook for a couple of minutes.

Finally add your stock and the chicken. Let the soup simmer for about 30 minutes, just until the rice is tender. It can certainly cook longer but it doesn't take very long. 

 Season again with salt and pepper. Serve with a sandwich or some crusty bread! ENJOY!