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Chicken and Rice Soup

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Servings 10
Calories 195 kcal

Ingredients
  

  • 4 quarts chicken stock
  • 6 stalks Celery diced
  • 6 carrots diced
  • 1 large sweet onion diced
  • 6 cloves garlic pressed
  • 1.5 tsp thyme
  • 3 tsp parsley
  • 3 bay leafs
  • 2 tsp cracked black pepper
  • salt to taste
  • 2 cups brown rice
  • 2 chicken breasts cut into small peices

Instructions
 

  • In large soup pan, saute onions and garlic until soft. Add chicken stock, celery, carrots, thyme, parsley, bay leafs salt and pepper and simmer 20 minutes. Add chicken and rice and simmer 15 more until cooked through.