Chicken Soup and Rice

In March the wind blows down the door,

And spills my soup upon the floor.

It laps it up and roars for more!

Blowin' once, blowin' twice, blowin' chicken soup and rice!

It is the first day of Spring and my back yard looks like this...

so I decided to make some chicken soup and rice. Plus, Elliot has been sick with a nasty stomach virus and this soup was his first real food in two days. It was so delicious and perfect comfort food. Here's the recipe:

1.5 lbs skinless split breasts

4 carrots, peeled and diced

4 celery stalks, diced

1 large onion, chopped

4 garlic cloves

2 Tbsp olive oil

8 cups water

1.5 cups white rice

seasonings: salt, pepper, dried thyme, dried parsley, bay leaf

In a large stock pot or dutch oven, heat the oil over medium heat. Add the veggies, 2 tsp salt, 1/4 tsp pepper, 1 tsp thyme and 1 tsp parsley and cook until tender.

Add the chicken and cook 5 minutes. Add the water and bay leaf- boil covered for 15-20 minutes until chicken temps at 160 degrees.

Remove chicken. Add rice and cook 15 more minutes, covered. Shred the chicken with a fork and return to soup. Done!