Chicken Rice Soup

Yield: Makes 8-3/4 cup servings
2 Garlic cloves - finely
Chopped
2/3 c Onion - chopped (about 1
md Onion)
8 c Basic chicken stock - (see
Recipe)
3 Celery stalks - cut in
1/2 -inch slices
3 Carrots - peeled and cut
1/2 -inch thick
2/3 c Brown rice - rinsed
1 c Chicken - cooked, cut in
Bite size chunks
1 t Marjoram - dried
3/4 t Salt
1/2 t Pepper
In a 4-quart soup pot, cook the garlic and onion in 2 tablespoons of
the chicken stock until the onion is translucent. Add the celery,
carrots, rice, and remaining chicken stock. Simmer for 40 minutes.
Add the cooked chicken pieces, marjoram, salt, and pepper. Simmer for 2
- 3 more minutes, and serve.

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