Chicken and Rice Soup

3-4 chicken breasts (or 3-4 cans of shredded chicken)

1 onion, chopped

2 stalks celery

1 1/2 t. salt

1 t. pepper

2 bay leaves

2 chicken bouillon cubes

1 c. uncooked rice

1 carrot grated

1 T. butter

1 can cream of chicken soup

1. Bring first 6 ingredients to a boil in 3-4 quarts of water. Cook until chicken is cooked through and tender (approx. 30 mins.)

2. Remove chicken and bay leaf

3. Add bouillon cubes and bring to a boil

4. Stir in rice, carrot and butter. Cook for 20 min or until rice is done. While rice cooks, shred chicken.

5. Add in cream of chicken soup and shredded chicken.

6. Salt to taste.

ENJOY!