soup’s ready

Recently my daughter and I spent a day preparing future meals to freeze for busy school days ahead.  One recipe we made was Chicken and Rice Soup.  I’m not sure where I got this recipe…had it in the recipe book for several years.  It’s a favorite at our house!  We put two-serving portions in freezable containers for easy warming and meals needed in a hurry.
Chicken and Rice Soup In a large pan, cover four small chicken breasts with water.  Cook over medium heat until tender.  Remove chicken from broth.  Skim fat or strain.  Dice chicken into bite-size pieces and return to broth.  Add spice bag (see recipe below).   Add 2 cups shredded carrots, 1 tablespoon minced onion, 1 cup sliced celery, 2 (14 oz.) cans chicken broth, 2 teaspoons seasoned salt, freshly ground pepper.
Cook over medium heat for 45 minutes or until vegetables are tender.  Add:  4 oz wide egg noodles (or other pasta of choice), 1/4 box Uncle Ben’s Original Wild Rice (cooked without flavoring packet).
Spice Bag  Take a piece of cheesecloth or a coffee filter and place 8 peppercorns, 1 bay leaf, 1 teaspoon parsley, 1/4 teaspoon dried thyme in the middle.  Tie in a ball with white thread.  Discard when soup is done.