Rice & Vegetable Chicken Soup

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 1/2 cups Carrots
  • 1 cup Celery
  • 1 cup Peas, frozen
  • 3/4 tsp Thyme, dried
  • 1 White onion

• Canned Goods

  • 8 cups Chicken broth (canned or water + bouillon

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

Found on togetherasfamily.com

Description

Ingredients

• 8 cups chicken broth (canned or water + bouillon)
• 1 white onion, finely chopped
• 1 cup sliced celery
• 1 1/2 cups sliced carrots
• 1 cup frozen peas
• 1/2 - 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon dried thyme
• 3 cups cooked, shredded chicken
• 2 cups cooked rice

Directions

• Add the broth, onions, celery, carrots, peas, salt, pepper and thyme to a stockpot. Bring to a boil and reduce to a medium simmer. Cook for 20-30 minutes, until vegetables are tender. Stir in the chicken and rice. Simmer for 15 more minutes.
• Add more or less salt & pepper, depending on preference.