Makes 1 gallon or 16 cups.
1 tablespoon Butter
1/2 cup Onion, finely diced
1/2 cup Celery, diced
1/2 cup Carrots, diced
1 teaspoon Garlic, Minced
3 quarts Chicken Stock
1 pound Chicken meat, cooked and diced
3 cups Rice, cooked (garden blend works well)
1/2 cup Fresh Italian Parsley, Chopped
1. Melt butter in large soup pot, saute onions, celery and carrots until tender. Add garlic and cook for one minute more.
2. Add chicken stock and bring to a boil. Add chicken meat, cooked rice and parsley.
3. Simmer for 5 minutes. Serve.