In all honesty, my husband does most of our cooking at home and this is one of his recipes. He was a good cook when we first me, but over time he's gotten more into it and prefers to cook if given the choice. I don't know how he does it, but on leftover night he'll pull out all the scraps from the week and will concoct some kind of gourmet meal out of them.
This Chicken & Rice Soup he makes is so comforting, you'll be making it more than just when you're sick or using up your quarantine rations. I also love it for being a one-pot dish...it's easy to make and easy to clean!
CHICKEN & RICE SOUP
1 lg Carrot, diced
1/2 Onion, diced
2 Celery Stalks, diced
Fun Fact: these 3 vegetables diced & sauteed together make the soup base,
also called mirepoix (pronounced meer-PWAH)
1 lg Chicken Breast, cut into 1/2" chunks
1 cup White Rice, uncooked
2 cups Chicken Broth
2 cups Water
In a large soup pot, saute the MIREPOIX (carrot, onion, celery) with a little BUTTER or oil for 5-7 minutes. Season with SALT & PEPPER.
Once mirepoix is is soft & fragrant (not browned), add the CHICKEN chunks. Lightly brown the chicken and then add in BROTH & WATER to the pot. Bring all of this to a boil, and then add in the uncooked RICE. Give this a stir, then cover the pot and turn heat down to simmer for 18-20 minutes.
Check to make sure the rice is fully cooked. If the soup is too thick, add water and simmer longer as needed to thin it out a little. Season with Salt & Pepper to taste. Enjoy!