Chicken Rice Soup

In 'The Everything Soup, Stew, & Chili Cookbook'

• Ready In: 1 hr 8 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil or 1  tablespoon chicken fat
• 1  onion, diced
• 1  celery rib, sliced
• 1  carrot, sliced
• 8  cups chicken broth
• 2⁄3 cup  uncooked white rice
• 2  garlic cloves, pressed
• 1  cup peas
• 1  cup  shredded  cooked chicken (seasoned)
•  salt
•  pepper
• 1⁄4 cup  minced fresh herb (parsley, thyme, chervil, dill, etc.)

Directions

1. In a large soup pot, heat oil over med-high heat.
2. Add onion, celery, and carrot; saute 3 minutes.
3. Pour in broth; bring to a boil.
4. Stir in rice, garlic, and peas.
5. Decrease heat to medium low; cook, stirring often, 25 minutes.
6. Add in chicken, salt, pepper, and herbs; simmer 10 minutes longer.
7. Remove from heat and serve.