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Chicken Rice Soup
3/4 cup white rice
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 teaspoon dried oregano
1/4 teaspoon dried tarragon
2 teaspoon dried basil (or one branch fresh basil)
3 cups chicken stock
1/2 cup boneless skinless chicken
Cook rice throughly per instructions, put to one side.
In large soup pot, add chicken stock, oregano, tarragon, basil, celery, and
carrots. Cook until carrots begin to soften.
Add chicken and rice. Cook until chicken is done, and carrots are fully
softened.
Serve hot.
