• Cooking Time: 35-40
• 2 Tbsp butter
• onion
• celery
• 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

1. Directions
2. 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.
3. 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.

This 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.