4cupschicken stockwe try to use homemade when we have it on hand, but store bought absolutely works as well.
1package instant ricethe one shown is our favorite
salt and pepper to taste
Instructions
Start by washing your vegetables, peel the carrots, chop the onion as large or small as you like.
Mince the garlic or leave it whole, we tend to leave it whole.
In a medium to large pot, heat the chicken stock to a boil.
I save the tops of the broccoli to finely chop and toss into the soup right before it comes off the heat.
The rest of the broccoli I chop in thin slices just like the carrots and toss in to cook all together with the onion and garlic in the chicken stock.
Cook the carrots and broccoli just as you normally would. You can turn off the heat just before they hit the tenderness that you prefer for the vegetables.
Add the already cooked chicken to the soup, you can chop it or break it up with your hands into smaller pieces.
Stir in the instant or precooked rice and tips of the broccoli, cover and let sit for about 5 minutes.