Better than Canned Soup
6 cups chicken or vegetable stock
1 cup brown rice OR 1/2 bag whole wheat egg noodle
2 cups cooked chopped chicken breast (optional)
3 carrots, peeled and chopped
2 stalks celery with leaves, chopped
1/2 cup sweet onion, finely chopped
1 clove minced garlic
1 Tbsp oil
2 tsp butter
Salt and pepper, to taste
Sauté chopped carrots, celery, and onion in oil and butter until softened, about 5 minutes. Add garlic and cook 2 minutes. Add stock and bring to boil. Turn down to a simmer for 15 minutes. Then add chicken, if using, rice OR noodles. Let cook 5-10 more, or until rice/noodles are cooked.
Serve with salad, grilled cheese, or a big bowl by itself.
Recipe provided by Leia Barrett, Groveland Elementary School