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– shredded rotisserie chicken – chicken broth – rice – celery – carrots – onion – olive oil – minced garlic – bay leaf – parsley – basil – thyme – salt and pepper
Dice onion and celery and then peel and slice the carrots evenly.
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In a stock pot or dutch oven, heat oil over medium high. Add onions, celery and carrots. Cook until onion is translucent. Add garlic and cook 30 seconds.
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Pour in chicken broth and remaining seasoning. Bring to a boil. Add chicken and rice. Reduce heat.
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Simmer 15 minutes, stirring occasionally until rice is tender. Remove bay leaf before serving.
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Serve with your favorite homemade bread, biscuits or cornbread recipe!
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This sweet cornbread is one of my favorite recipes! It makes a 13x9 inch pan and tastes amazing with butter and drizzled with honey. Perfect to serve with this soup!
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