Sunday Soup-athon

Classic Chicken and Rice Soup

• 1/2 pound boneless, skinless chicken breast tenders
• 1 t. canola oil
• 1/4 C. chopped onion
• 1/2 C. chopped carrot
• 1/2 C. chopped celery
• 5-6 C. chicken broth
• 1/2 C. uncooked long-grain white rice
• 1/2 t. dried rosemary
• 1/2 t. freshly ground black pepper

1. Grill the chicken breast tenders until they are cooked completely through.  Cut chicken into 1/2-inch pieces.  Set aside.
2. Heat the canola oil in a large heavy-bottomed pot over medium high heat.  Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender.
3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.  Add the chicken and simmer just long enough to warm the chicken.

Until Next Time.....Happy Stitching!!!

Sharyn