Chicken and Rice Soup

 

I love soup any time of year.  This is quick, clean, and easy to make.  My husband asks for it constantly.

 

 

Chicken and Rice Soup

 

 Brown 4 chicken thighs for 5 minutes in 2 tbs. of Olive Oil.  When the chicken is brown, flip over and reduce heat.  Chop 2 cups of carrots and 2 cups of celery.  Add 2 tsp of salt, 1 tsp of pepper, 3 bay leaves,  and 8 cups of water.  Increase heat and bring to a boil.  Cover, and let boil 10-15 minutes, or until chicken is cooked through.  When chicken is done, remove, and pull meat off the bones.  Shred or cube meat (I like ours shredded) and return meat to the pot.  Add 3/4 cup of white rice and cover.  Cook an additional 20 minutes, until the rice is done.  That's it!