Shelly's Recipe

CHICKEN SOUP

Category: Soups

1 cup chopped onion
1 cup sliced celery and carrots
3/4 cup uncooked rice
1/4 cup chopped fresh parsley
1/2 tsp cracked black pepper and dried thyme
1 bay leaf
10 cups chicken broth
1 1/2 cup leftover diced chicken

Combine onion and celery in a Dutch oven with a tiny bit of oil, season with salt and pepper and saute until the onion is soft. Add the carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth. Bring to a boil; stirring once or twice. Simmer uncovered 20 minutes. Add chicken and simmer uncovered 10 minutes longer. Remove bay leaf.