Chicken Vegetable Rice Soup

Ingredients:

• 2 lbs of skinless, boneless chicken thighs or white meat chicken.
• 2 stalks of celery
• 1 bay leaf
• bunch of carrots
• choice of vegetables (I like broccoli, green beans, green peas, turnips, etc.)
• salt & pepper
• 2 small onions
• 2 cloves of garlic
• paprika
• 1 small can of tomato sauce
• 2 tablespoons of chicken bullion or 2 cans of chicken broth
• 1 cup of rice.

*for added spice, soak minced onion in white vinegar

Preparation:

The Stock:

1. Boil chicken bones in five cups of water with a stalk of celery, salt, bay leaf, pepper, garlic, and onion.
2. or 2 cans of chicken and a cup of water with additives.
3. or boil two bullion cubes with additives and allow to sit.

Contents:

1. Wash, drain, and cut chicken into small pieces.
2. Fine chop remaining vegetables, onion and garlic.
3. Add meat and vegetables to water. (If using peas, add them last).
4. Add tomato sauce
5. Simmer in covered pot on stove. Salt and pepper to taste.
6. Add rice and continue to simmer.
7. add liquid as necessary.
8. Add frozen or canned green peas.
9. bring to a boil and serve.