Chicken Rice Soup

This recipe could not be any easier!! Seriously! And there is just nothing like it on a cold winters day.

3 Quarts Chicken Stock (See Chicken Stock recipe)
2 tblsp Olive Oil
2 cups cooked and shredded, chicken
3 medium carrots
2 large celery stalks
1 large onion
1 tsp fresh or 1/2 tsp dried, thyme
1 cup peas
Salt and Pepper to taste

• Heat oil in soup pot or dutch oven, and add chopped mirepoix (onion, carrots and celery) and lightly saute.
• Add rice and make sure to evenly coat rice with oil, by stirring.
• When vegetables start to soften (about 3 or 4 minutes) add stock and allow to come to a boil. Add thyme, a pinch of salt and 10-15 grinds of pepper.
• Turn down heat to a simmer and cook for 20 minutes.
• Stir in frozen peas and chicken and simmer for another 15 minutes.
• Adjust salt and pepper to taste and serve!