Chicken Rice Soup

• 1 tablespoon olive oil or 1 tablespoon chicken fat
• 1 onion, diced
• 1 celery rib, sliced
• 1 carrot, sliced
• 8 cups chicken broth
• 23 cup uncooked white rice
• 2 garlic cloves, pressed
• 1 cup peas
• 1 cup shredded cooked chicken (seasoned)
• salt
• pepper
• 14 cup minced fresh herb (parsley, thyme, chervil, dill, etc.)

1. In a large soup pot, heat oil over med-high heat.
2. Add onion, celery, and carrot; saute 3 minutes.
3. Pour in broth; bring to a boil.
4. Stir in rice, garlic, and peas.
5. Decrease heat to medium low; cook, stirring often, 25 minutes.
6. Add in chicken, salt, pepper, and herbs; simmer 10 minutes longer.
7. Remove from heat and serve.

olive oil, onion, celery, carrot, chicken broth, white rice, garlic, peas, chicken, salt, pepper, fresh herb

Taken from www.food.com/recipe/chicken-rice-soup-474018 (may not work)