Easy Chicken and Rice Soup

Quick and simple.  Perfect soup on a cold winter night.  Serve immediately or the rice soaks up a lot of the liquid. I had to add more chicken broth when served several days later.  I served it wish a fresh Sea Salt and Olive Oil loaf from Whole Foods, that I sliced in the store.  

1/2 onion finely chopped (about 1/2 cup)

2 - 3 medium sized carrots, peeled and diced

2 cloves garlic, minced

1 1/2 tablespoons olive oil

Homemade seasoned salt (recipe follows)**

2 chicken breasts, cut into bite sized pieces

64 ounces (8 cups) good quality chicken broth

1 cup long grain rice

Heat olive oil in a large soup pot over medium heat.  Add onion and carrots, season with seasoned salt and pepper, then stir to combine.

Cover the pot with a lid then sauté until vegetables are very tender, 5-7 minutes, stirring occasionally.  Add garlic then sauce without the lid on for 30 seconds.

Turn heat up to high then add chicken broth and bring to a boil.  Add rice then stir to combine.  Season chicken with the seasoned salt, then pepper, then add to the broth and stir to combine. Turn heat down to medium then simmer uncovered until rice is tender 15-20 minutes.  Remove the pot from the heat then place the lid on top and let sit for 5 minutes.

Taste, add more seasoned salt and/or pepper, to taste.  

Ladle into bowls and serve.

** Seasoned Salt:

5 tablespoons salt

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons garlic powder

Combine all in small bowl or shaker.  Since this is mostly salt, use sparingly.

adapted from iowagirleats.com