- Cooking Time: 35-40
- Preparation Time:
- 2 Tbsp butter
- 2 cartons chicken stock
- 1 bay leaf
- 1/4 tsp of thyme
- 1/4 tsp parsley
- 1/4 pepper
- 2 garlic cloves, smashed
- baby carrots, sliced
- 1 cup rice
- 2 chicken breasts
- To cook the chicken, microwave, in a covered dish 10 minutes or until cooked through. Cool completely, then shred with a fork or by hand.
- In the bottom of the stock pot, melt butter and cook onion and celery until soft and translucent. Add stock and bring to a simmer. Add spices and carrots. Bring to a boil, and add rice. Cook about 20 minutes until rice is done, then add chicken. Enjoy.
NotesThis recipe for soup is my husband's favorite. This is just a base, so feel free to customize with your favorite spices or whatever you have on hand.
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