Name: Quick Chicken Rice Soup
Yield: 6
Ingredients: 2 tablespoons olive oil; 1/2 cup yellow onion, about 1/2 of a small onion, small diced; 4 carrots, approximately 1 1/2 cups, peeled and sliced into rounds. You can cut the rounds in halves or quarters if you have giant carrots.; 2 celery stalks, about 1/2 cup, cut off the top and the white part of the bottom, unless you like them. Dice celery.; 6 cups of chicken stock; 1/4 teaspoon turmeric; 1/2 teaspoon dried thyme – crushed in your hand before adding to the pot; 1 teaspoon Kosher salt; 1/2 teaspoon black pepper; 2 -3 cups diced chicken; 1 cup cooked brown rice, or white rice, which is equally delicious

Description

A quick, easy week night soup!

Ingredients

Scale

2 tablespoons olive oil
1/2 cup yellow onion, about 1/2 of a small onion, small diced
4 carrots, approximately 1 1/2 cups, peeled and sliced into rounds. You can cut the rounds in halves or quarters if you have giant carrots.
2 celery stalks, about 1/2 cup, cut off the top and the white part of the bottom, unless you like them. Dice celery.
6 cups of chicken stock
1/4 teaspoon turmeric
1/2 teaspoon dried thyme – crushed in your hand before adding to the pot
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 –3 cups diced chicken
1 cup cooked brown rice, or white rice, which is equally delicious

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Instructions

Heat oil in soup pot over medium heat, I use a 6 quart non-stick pot. Add onion, carrots and celery to the pan. Sprinkle about 1/2 teaspoon Kosher salt over the veggies and saute for 5-6 minutes until softened, but not fully cooked.
Add the chicken stock and all seasonings (turmeric, thyme, salt and pepper). Bring to a boil and reduce heat to simmer. Add the chicken and the rice, simmer for 15 minutes and serve! With or without oyster crackers.

Notes

I like lots of chicken and carrots, you can change the ratio of any of the ingredients to your liking, of course.