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Chicken and Rice Soup

Serves 4. By Dennis W. Viau; modified from several internet recipes. This simple “comfort food” is easy to make. But one essential ingredient is the soup base. To make a really good soup you need homemade chicken stock. Ingredients: 4 cups (950ml) chicken stock or broth, preferably homemade, or made from bouillon ½ cup (100g) dry white rice, any variety you prefer 4 to 5 ounces (110 to 140g) chicken meat, white or dark or both, chopped 1 cup (110g) mixed vegetables (chopped carrot, celery, corn, green beans, peas, etc.) Salt to taste Fresh parsley or basil for garnish (optional) Directions: Heat stock to a boil. Add the rice and return to the boil. Stir with a fork, reduce the heat to low, cover and simmer about 10 minutes. Add the meat and vegetables. Stir. Raise the heat and return to the boil. Reduce the heat to low, cover again, and simmer until the chicken is cooked and the rice is tender, 8 to 10 minutes. Adjust for salt. Serve. Can be garnished with chopped fresh parsley or basil, if desired.