January 15, 2000
1 pot 3 cans chicken stock 2 carrots, cut into slices 2 stalks of celery, cut into slices 1 handful of chopped onion 2-3 chicken breasts, cut into chunks salt and pepper to taste rosemary thyme secret seasonings vegetable bouillon cube flour 1 cup of rice
Pour stock into large pot. Slice carrots and celery and add to stock. Season with salt and pepper. Clean and slice chicken, season to taste, and add to stock. Boil water and dissolve bouillon in 1 c. of water. Add to stock. Bring stock to a boil, lower heat and simmer.
30 minutes before serving prepare rice and add to pot. Taste and re-season if necessary. Mix flour and cold water and thicken soup to desired consistency. Return to boil, then reduce heat and serve.
Makes the soul sing, and raises the spirit. Good for all that ails you.