Alright – this is how we make soup.

Earl and I generally don’t like recipes. And if we use one, we generally change it around so much that the only thing that is similar is the cook time or oven temperature.

Our Chicken and Rice soup is no different.

Here’s how we made it:

In a stock pot, begin to brown two (2) tablespoons garlic and one (1) chopped white or yellow onion.

Chop your desired amount of carrots (I used 12) and zucchini (I used 1) and set aside with frozen peas and corn. Cube two chicken breasts.

Add carrots, chicken, four (12 oz) cans of chicken broth and two cans of water to pot.

Add two bay leaves, one tablespoon of basil, one half teaspoon thyme, sage, & rosemary.

Bring to a boil, reduce heat and cook for thirty minutes.

Add two cups wild rice and vegetables. Bring to a boil. Reduce heat and simmer, stirring occasionally for one hour.