Chicken Rice Soup

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My friend Misty brought us dinner because I’m sick (and because she’s super awesome) and I loved this soup. Like John, she cooks without recipes, which makes me a bit crazy as someone who compulsively measures everything. However, she typed this out, so this is as good as it will get. Anyway, I give this an 8 and the only changes is that I will add a ton more veggies because I’m psycho like that.

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Okay chop a small onion
Chop two or three celery stalks
Chop carrots I would use two handfuls maybe 20 little carrots
A cup of brown basmati rice
Two or three chicken breasts cooked and shredded. I put them frozen in my crock pot and cook slowly for a few hours. I put sea salt and pepper and sometimes I will put a little smoked paprika in to season the meat but I didn't with yours.
Put a half cup of corn in or however much you want.
I then add two cups of water and then fill up the rest of the pot with chicken stock. Usually a box or two will do it but I should of added more. I then add everything together add sea salt and pepper to taste and cook on medium for an hour to get veggies soft then I reduce heat to a low simmer and let it cook for a half hour. As long as your veggies are soft you could enjoy it after about an hour.

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