Chicken rice soup

Chicken Rice Soup

We were hungry for soup today. So I took out a chicken breast from the chickens butchered last summer to use for a soup base.Ingredients for stalk base;

1 chicken 

3 stalks celery

1 cup carrots 

1 onion

Garlic and herb seasoning 

Salt and pepper 

Begin with a chicken to create stalk

I filled the pan with water and put the skin side down to get the most amount of taste into the broth.

Add seasoning

Then I added the celery and carrots. I always cook this together to create a good base.

Time for a couple of flavor adding vegetables

After it has boiled enough to cook the chicken through, cool it down enough to remove the chicken for de-boning.

Boiling to create the stalk

I don't have pictures after this point because it was Dale's morning off and he took over. He boned the chicken, added a box of chicken broth and equal as much water. Then I  added 1 cup long-grain rice and 1/2 cup wild rice.

I brought it to a boil and turned the heat off again to allow the rice to cook. It needs a minimum of an hour. Then added a bit more salt, pepper and garlic and herb seasoning (to taste). It was brought to a soft boil right before serving.