Quick and Simple Chicken Rice Vegetable Soup

Sauté the rice in the olive oil in a 3 quart pot until it snaps and begins to brown, then add the chopped vegetables.

2/3c 20 minute rice

2T EVOO

    1 sm. yellow onion

    3 lg. garlic cloves

    1 big carrot

    5 or 6 big Brussel's sprouts

    10 asparagus spears

2-3 quarts vegetable-chicken bone broth

6oz. roasted chicken cut in bite size pieces

Stir everything around a bit. When it begins to stick to the pot, add bone broth, a little at a time. Let everything simmer about 20 minutes.

Check the flavors. I added 2T (reduced sodium) chicken Better Than Bouillon. Stir in the chicken. Turn off the heat and leave it on the burner another 10 minutes to bring out all the flavors.

Make a pot of this for someone fighting a cold or the flu. It's also a good recovery soup for after having a stomach-intestinal bug, or anytime you want a nice, comforting pot of soup. . .Lin