Weeknight Chicken Soup

• 8 cups Chicken Stock, Home Made, Or Store Bought; Just Be Sure It's Low Sodium
• 1/2 cups Diced (Large Dice) Onion
• 1/2 cups Diced (Large Dice) Celery
• 1 cup Diced (Large Dice) Carrots
• 1/2 cups Uncooked Rice
• 2 whole Boneless, Skinless Chicken Breasts
• Old Bay Seasoning
• 2 teaspoons Oil
• 1 cup Green Beans, Cut Into About 1 1/2 Inch Pieces
• 2 Tablespoons Chopped Flat Leaf Parsley, Or Cilantro
• Salt And Pepper, to taste

1. 1. In a medium saucepan, add the chicken stock, onion, celery, carrots, and rice. Bring to a simmer and cook the soup until the veggies are tender and the rice is cooked, about 20 minutes. (Note: If you are using raw, cut chicken and want to skip the browning step below, add that to the pan as well. See the note at the end of the recipe.)
2. 2. Meanwhile, season the uncooked chicken breasts with Old Bay seasoning.
3. 3. Heat the oil in a skillet over medium high heat. Saute the chicken until it is cooked through, about 4-5 minutes on each side.
4. 4. Shred or dice the cooked chicken into big, bite-sized pieces.
5. 5. Add the green beans, chopped parsley, and the cooked chicken to the soup for the last 8 minutes or so of cooking.
6. 6. Season the soup with salt and pepper to taste.
7. Serve with a good loaf of bread and enjoy.
8. Notes:
9. Browning the chicken gives the soup an added depth of flavor. If you want to skip that step, then cut the raw chicken into strips, and add the chicken to the pan to poach in step 1. Even easier, add some leftover rotisserie chicken that's been shredded.

chicken, onion, celery, carrots, rice, chicken breasts, bay seasoning, oil, green beans, parsley, salt

Taken from tastykitchen.com/recipes/soups/weeknight-chicken-soup/ (may not work)