Chicken Rice Soup
Ingredients:
1/4 c. turkey or chicken schmaltz, or butter
1 c. diced carrot
1/2 c. diced celery
1 c. diced onion
6 sprigs fresh thyme, or a few dashes of ground dried thyme, to taste
2 fresh Bay leaves, or dried
1 container Knorr Chicken Stock Concentrate
1/2 t. Sriracha, or Tabasco, sauce
4 c. water
3/4 c. medium grain rice
2 c. chopped cooked chicken
Fresh ground pepper
As you dice the vegetables, add carrots, celery, and onion, in that order, to the fat simmering in a 1 1/2 quart saucepan over medium heat. Add thyme and bay leaves and let them bloom. Add chicken stock. and stir to dissolve. Add water, chicken, and rice; bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Check after 10 minutes, and add more water if needed. Check that the rice is cooked and simmer longer, as needed. Remove sprigs of thyme and bay leaves, and add pepper to taste.