1/3 c. yellow onion – chopped
1 medium carrot – chopped
1 celery stalk – chopped
1 TBS. butter
1 bay leaf
1/2 - 1 tsp. dried oregano or thyme
5 c. chicken stock or broth
or diluted Minor’s Chicken Base
1 c. rice
2 chicken breasts
Fill a medium saucepan with water and bring to a boil over high
heat. Trim the fat off the chicken breasts and cut into 2-inch
strips. Boil for 4–6 minutes, until fully cooked. Drain
chicken and cut into bite size pieces.
Place another medium saucepan over medium heat and wait until
it is warm. Add the butter and allow it to melt. Add the chopped
onion, carrot, celery, bay leaf and dried herbs. Sauté
until veggies are soft. Add the 5 cups of chicken stock or broth
and bring to a boil. Add the rice and allow to simmer for 15
minutes. Add the chicken and cook for another 5 minutes. Season
with salt and pepper. Serve warm. Cool before refrigerating
- soup can be frozen for later use.
* See Tips/Techniques for order information for Minor's
Chicken Base
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