Ingredients: 

• 2 lbs chicken breast or thighs, cut into chunks
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 stalks celery, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 64 oz. chicken stock
• 2 bay leaves
• 1/2 tsp dried thyme
• 3/4 cup uncooked rice salt and pepper to taste

Directions:

In a dutch oven or large soup pot, melt butter over medium-high heat and add chicken. Cook until no longer pink, stirring occasionally.

While chicken is cooking, chop your veggies.
Set aside cooked chicken in a medium sized bowl.
Heat pan again, add carrots, celery, onion, and garlic.
Cook until veggies begin to brown. Put chicken back into pot, and pour in chicken stock.
Add in rice.
Add ground black pepper, bay leaves and thyme.Stir well, bring to a boil over high heat.
When soup is boiling, turn down to low. Taste soup and adjust salt & pepper if necessary.Cover and simmer about 20 minutes or until rice is tender.Enjoy as a first course, or as a main dish with a side salad and some biscuits!