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Chicken Rice Soup for the Sick (Free of Top 8 Allergens and Sesame)

It is less than a week away from Christmas and we are all sick. The little man and I have been sick for over a week and half already and my husband got sick over the weekend. Since last Sunday, we have been dining on a steady diet of chicken noodle soup and chicken congee (chinese porridge). It seems like every night, we are eating either one or the other. It was time to change things up with a chicken rice soup, much like the ones I loved to buy that comes in a red can.

This soup is incredibly simple to make and tastes delicious. It was nice to get out of the chicken noodle and congee rut, even if it was for two meals.

So the next time you are looking for a soul warming soup to soothe your cold or flu, make this soup. It will help clear your sinus and warm you right up.

1 tbsp butter (optional)
1 tbsp vegetable oil
1 stalk celery, small dice
1 medium carrot, small dice
1/2 medium onion, finely chopped
1/2 cup rice, rinsed until the water runs clear
10 cups chicken stock (I used Better Than Bouillon Chicken Base)
2 boneless skinless chicken breasts (I used frozen chicken breasts - no need to defrost)
1 bay leaf
Salt to taste

1. In a large pot over medium heat, melt butter and vegetable oil.

2. Saute celery, carrot and onion until it is soft.

3. Add rice and saute for 1 minute.

4. Add chicken stock, chicken breasts and bay leaf. Turn the heat up to high and bring to a boil.

5. Once the soup boils, reduce heat to medium low and simmer for 20 minutes until the chicken is cooked through. Take out the cooked chicken breast and dice into cubes (you can also shred the chicken). Add the chicken back to the pot.

6. Give the soup a stir and serve hot.

Source: Frugal Allergy Mom

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