[ soup's on! ]

THERE'S nothing like a warm, comforting bowl of soup on a cool day. This chicken and rice soup recipe is so easy and you can freeze individual portions so they're ready anytime. Enjoy with a warm slice of homemade bread for the ultimate in comfort food.

lisa's chicken and rice soup

what you need:

1 tbsp butter

1 small onion, finely chopped

1 tbsp flour

6 cups chicken stock or broth

3 cups water

3 garlic cloves, minced

2 celery stalks, finely chopped

2 uncooked boneless chicken breasts (or thighs)

1/2 cup brown rice

1/2 cup long grain rice

1 tbsp chicken bouillon

1/2 cup sliced shiitake or button mushrooms

1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

2 tbsp light sour cream or plain yogurt

salt and pepper to taste

how to:

Melt butter in a large pot on medium heat. Add onion and saute until soft. Add flour and stir around for another minute.

Add chicken broth, water, garlic, celery, brown rice and chicken. Cover and simmer for 20 minutes.

Add long grain rice, chicken bouillon, mushrooms and frozen vegetables. Cover and simmer on low for 25 minutes, stirring occasionally.

Remove chicken breasts from pot and shred with two forks. Return to pot and add sour cream. Add more water if soup seems too thick for your liking. Heat through. Taste and add salt and pepper if needed. Serve.

Makes 6-8 servings. Enjoy!

lisa