Chicken & Rice Soup

ingredients

2 tablespoons butter
1 small sweet onion, diced
½ cup diced carrots
1 stalk celery, diced
3 cloves garlic, minced
5 cups chicken broth
1 teaspoon soy sauce
1 teaspoon hot sauce
2 teaspoons Italian seasoning
½ teaspoon mustard powder
¼ teaspoon pepper
2 cups cooked chicken

fresh parsley, to garnish

2 cups cooked white rice

make it!

Cook the rice in a separate pot and set aside.
It works really well to serve this soup over cooked rice rather than adding the rice to the soup. The rice doesn’t become mushy, and I like to freeze leftover rice and soup separately for quick meals.

Melt butter in a large soup pot over medium heat.
Add the onions, carrots, and celery.
Cook the vegetables until they are crisp tender, then add the garlic and cook for 1 more minute.
Add the soy sauce, hot sauce, seasonings, chicken, and chicken broth.
Bring the soup to a simmer and cover partially. Remove from heat when warm.

Serve the soup over rice. Enjoy!