3 Pounds or 48 Ounces of your favorite store-bought chicken broth
½ Cup of dried Minute Rice or other quick rice (you can also use quick preparation noodles or pasta)
½ Pound boneless skinless chicken breast or chicken tenders (you can also substitute a large can of chicken meat)
½ Cup of minced onion
1 Celery stalk
3 Garlic cloves (optional)
1 Tablespoon of butter
Salt and pepper to taste
Crackers and/or bread (optional sides)
Rinse the celery stalk and mince it. Cut the carrots into thin slices. Mince the onion until you have ½ cup. Peel the garlic and finely mince it. Trim bone and tough parts off the chicken then dice it into small bite-sized pieces. Peel the garlic cloves and mince them. Tip: Make sure to wash your hands, cutting boards and utensils in soapy water.
Preheat your large sauce pan over medium heat for a minute. Melt the butter in the pan and add the chicken and vegetables. Cook the chicken and saute the vegetables. When the carrots appear a little soft – after 5-10 minutes – carefully pour in the broth. Turn the heat up high, bring the soup to a slow boil and add the ½ cup of minute rice. Turn off the flame and allow five minutes for the rice to cook through. (Follow the instructions on the rice or pasta of your choice.) The soup is ready to serve.