I don't know about you, but I love soup season! It is a time when I tend to experiment the most in the kitchen. I had never made Chicken and Rice soup until recently, but it is my new go-to. This is perfect for these cold Winter days or sick days with the littles.

Ingredients:

1/2 stick of butter

2 Cups of chicken stock

2 Cups of Water

2 Chicken Bouillon cubes (Optional but I like the extra chicken flavor)

10 baby Carrots, diced

3 stalks of celery, cut thinly

1 medium yellow onion, chopped into small pieces

2 tablespoons of garlic

1/8 cup of Italian seasoning ( I like a lot of flavor and seasoning, if 1/8 cup is too much you can back it down)

2 cans of cubed chicken meat ( you can also use rotisserie chicken, just remove the skin)

2 cups of cooked rice

Salt and Pepper to taste

Instructions:

1. Melt the butter in the bottom of a large pot over medium-high heat. Add the onion and garlic and saute until fragrant. Then add the celery and carrots. Cook until the veggies are soft but not mushy.

2. Add in water, chicken stock, bouillon cubes, chicken, and Italian seasoning. Let cook on medium-high heat for about 15 minutes or until boiling. Stir occasionally to ensure nothing is sticking to the bottom.

3. Put on low heat until ready to serve. Salt and Pepper to taste.

4. Rice can be added into the soup directly (can be soak up the soup) or can be dished in a bowl and then the soup can be poured over it. Either way is great!

5. Enjoy!