Chicken and Rice Soup

• 6 cups chicken stock
• 12 lb boneless skinless chicken breast, cut into 1/2-inch dice
• 14 cup long-grain white rice
• 1 yellow onion, finely chopped
• 2 carrots, peeled, halved lengthwise, and thinly sliced
• 1 tomatoes, peeled and diced
• 4 sprigs of fresh mint
• 1 zucchini, halved lengthwise and thinly sliced
• salt
• fresh ground pepper

1. In a saucepan over high heat, bring the stock to a simmer.
2. Decrease the heat to medium and add the chicken.
3. Simmer until the chicken is just cooked through, about 2 minutes.
4. Using a slotted spoon, transfer chicken to a bowl and set aside.
5. Add the rice, onion, carrots, tomato, and mint to the hot stock, return to a simmer, and cook until the vegetables and rice are tender yet firm, about 15 minutes.
6. Add the zucchini and reserved chicken to the soup and simmer until the zucchini is tender, 3-4 minutes longer.
7. Discard the mint sprigs; season to taste with salt and pepper.
8. Ladle the soup into warmed bowls and serve at once.

chicken stock, chicken, longgrain white rice, yellow onion, carrots, tomatoes, mint, zucchini, salt, fresh ground pepper

Taken from www.food.com/recipe/chicken-and-rice-soup-512476 (may not work)