Chicken Rice Soup

1/2 onion, thinly sliced

8-10 baby carrots, chopped

2 stalks celery, chopped

2 sprigs fresh thyme

2 sprigs parsley

6 c chicken broth (I make my own by de-boning Frances’ Roast Chicken, adding water over the carcass to within an inch of the top of the crock pot, and simmering on Low for 8 more hours.)

1/2 c water

salt and pepper

3/4 – 1c dry brown rice

1 1/2 c cooked chicken

1. Put onion, carrots, celery, thyme, parsley, and dry rice in crock pot and saute for 2-3 minutes.

2. Add chicken broth, water, salt, and pepper and bring to boil. Turn down heat and simmer until veggies are tender and rice is al dente.

3. Add chicken and heat through. Season if necessary.

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