Pantry Day Chicken Rice Soup

• 2 tsp unsalted butter
• 1/2 small onion - chopped
• 1 pinch dried thyme
• 1 pinch celery seed
• 2 cup leftover cooked chicken - torn into chunks (I used half a leftover rotisserie chicken lol)
• 3/4 cup frozen mixed veggies
• 1 can golden mushroom soup
• 2 1/2 cup low sodium chicken broth
• 1 cup water
• 1/4 tsp poultry seasoning (optional, I liked the extra flavor it added)
• 1/3 cup uncooked long grain rice (not instant)
• 1 salt and pepper to taste

1. Melt the butter in a medium sauce pan over medium heat.
2. Add onion, sprinkle with a pinch of salt and cook til just barely translucent stirring occasionally, about 3 minutes.
3. Add thyme and celery seed and cook another 1 minute, stirring constantly.
4. Add chunks of chicken, soup, chicken broth, water, veggies and poultry seasoning (if using).
5. Stir to combine.
6. Taste and adjust salt and pepper as desired.
7. Turn heat up to medium high.
8. Bring to a boil stirring occasionally.
9. When soup begins to boil immediately add uncooked rice, cover and turn heat down to medium low.
10. Simmer for 20 minutes or until rice is tender, stirring only twice, keeping the lid on otherwise.
11. When done taste again and adjust seasoning if necessary.
12. Serve and enjoy on its own, with crusty bread or even a delicious grilled cheese, like the one attached below.
13. ;)

butter, onion, thyme, celery, chicken, golden mushroom soup, chicken broth, water, poultry seasoning, long grain rice, salt

Taken from cookpad.com/us/recipes/351080-pantry-day-chicken-rice-soup (may not work)