Now that cooler weather is here I’m getting back into the swing of making soup. And this is one of our favorites. Not only is it delicious but it’s easy to make too!

There are lots of vegetables, plenty of rice and just the right amount of chicken. This is a great soup if you’re not feeling well or if you just want a warm and satisfying meal. This is one of my mother-in-law’s recipes and it’s a keeper!

This warms up really well so it’s a great make-ahead option. It can also be made in a crock pot if you don’t have time to cook it on the stove. It turns out great either way.

Note that sour cream is listed as an optional ingredient. It makes the soup even yummier but it’s also delicious without it. Also note that this makes quite a thick soup so feel free to add more broth if you want it thinner.

Ingredients

• 3 boneless, skinless chicken breasts, diced
• 1 cup uncooked rice
• 3 stalks celery, diced
• 4 carrots, diced
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• ½ teaspoon Jane’s krazy mixed-up pepper
• 8 cups chicken broth
• 1 cup sour cream, optional
• Salt to taste

Instructions

Simmer all of the ingredients except the sour cream for 1 hour or cook in a crock pot on low for 6-8 hours. Remove from heat and stir in the sour cream, if using. Salt to taste. Makes about 12 cups.