Chicken and Rice Soup

Chicken and rice soup is a more modern version of the chicken noodle. Simple as that. I like to make this once and a while to shake things up. Especially if I have leftover rice to deal with. I’ll make up a big batch of this on the weekend for the kids to filter in and eat as needed in the crock pot and the leftovers I use for lunches Monday. Simple and economical, just the way I like it. Enjoy!

4-6 C Chicken broth

2 C Cooked rice

1 C Chicken, cooked and shredded

1 C Carrots, grated or chopped

1 stalk celery, finely chopped

1 bay leaf

1 tsp minced onion

½ tsp minced garlic (1 clove crushed)

¼ tsp thyme

Salt and pepper to taste

Combine all ingredients except rice until carrots are tender, then add rice and heat to simmering.

For a creamy version add 1 Tbsp flour at the end and cook until thickened.