This is not so much a recipe as a simple "how to" with lots of room for you to tweak as you wish.
I'm sharing this, knowing that many of my friends have had my soup and think
I'm some kind of a cooking genius.
What I am is what I am in most areas of my life, I just dive in and try, and sometimes it works out beautifully.
The times it doesn't may have to be the topic for another post someday.
Anyway, I'm writing this from bed, snuggled under my favorite wool quilt, recuperating from a weekend attack of the flu.
You need this recipe for days like this.
Dice up a medium onion, three or four carrots and three or four stalks of celery.
Cut up 3 boneless, skinless chicken breasts into bite sized pieces.
(Though you could use thighs or other parts too.)
Dump all of the above in a 6 quart soup pot.
If it's red and cheery and says Le Creuset on it, so much the better.
Add one quart of chicken stock- homemade, boxed or canned is fine.
This kind is my favorite.
Add a quart of water and 3-4 chicken bouillon cubes.
Add 2 cloves minced garlic.
Add seasoning salt to taste.
Add McCormick's Grill seasoning for chicken to taste.
Add pepper to taste.
(Obviously, do not taste until the chicken is cooked thoroughly!)
Simmer until chicken and veggies are cooked, about 45 minutes.
Add 1 cup already cooked brown rice or 2/3-1 cup quick brown rice,
(studies show this is just a nutritious as regular brown rice).
Add some dried parsley, or fresh parsley minced.
Simmer until rice is done.
Serve with some of this bread, as seen in my photos.
1 medium onion diced
3-4 carrots diced
3-4 stalks of celery diced
3 chicken breasts cut into bite sized pieces
1 quart chicken stock
1 quart water
3-4 chicken bouillon cubes
1 cup cooked brown rice or 2/3-1 cup quick cooking brown rice
2 cloves minced garlic
McCormick's Grill seasoning for chicken
parsley, dried or fresh