This comforting soup hit the spot when the weather got cold and both my husband and I caught whatever miserable respiratory virus was going around. Chicken soup to the rescue! It is wonderfully warming and makes you feel like you are doing something good for yourself. I made a big pot, so it lasted for several meals. It tastes even better reheated, since the flavors have a chance to really develop. I like to serve it with buttered garlic sourdough bread sprinkled with thyme. Yum!
1 cup brown rice
2-3 large carrots
4 stalks celery
8 cups chicken broth
2 chicken breasts
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon thyme
salt and pepper (to taste)
parsley for garnish
In a pot covered with a lid, cook 1 cup of brown short grain rice in 2 cups of water, adding 1 teaspoon of salt. The rice is done when there is no water remaining in the bottom of the pot.
Chop carrots, onion, and celery and put them in a large pot with the chicken broth and the bay leaf. Simmer until the vegetables are as tender as you like.
While the soup and rice are simmering, cut up the chicken breasts and saute in a skillet until they are cooked.
Add the chicken and rice to the soup as well as the seasonings. Garnish with parsley and serve with garlic bread.
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