Chicken Rice Soup

Chicken Rice Soup

INGREDIENTS:

3 chicken breasts

1 small onion, chopped

3 carrots, chopped

3 celery stalks, chopped

3 garlic cloves, minced

1/2 tbsp salt

Pepper to taste

2 tsp parsley

1 tsp thyme

1/2 tsp rosemary

1/2 tsp sage

1 bay leaf

2 tbsp butter (optional)

9 cups chicken broth

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frozen peas

frozen corn

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Cooked rice

HOW TO PREPARE:

Place all ingredients in order in a slow cooker, except rice.

Cook on low for 4-6 hours. An hour before serving, remove the chicken from slow cooker and shred or cut into cubes.

Return chicken to the slow cooker. Add frozen peas and corn. Cook for another hour.

Put cooked rice in individual bowls and top with chicken soup. Enjoy.

For my children who are underweight, I stir in a tbsp of whipping cream and a tiny bit of butter into each individual bowl, unless they are lactose intolerant. I serve this soup with French bread.