Chicken & Rice Soup from the Pantry (dairy, soy, egg, tomato/tomatillo free)

• 2 cups cooked rice (leftover/day old is perfect for this recipe) or 1 cup dry rice, rinsed

• 2 cans cooked chicken breast, drained

• 2 15oz cans mixed vegetables, drained, or two 12oz packages frozen mixed vegetables

• 6 cups water

• 6 teaspoons chicken bullion powder or 6 bullion cubes (check ingredients for soy)

• 1 tablespoon olive oil

• 1 teaspoon thyme leaves

• 1 teaspoon crushed rosemary leaves

• 1 teaspoon marjoram leaves

• 1 teaspoon ground black pepper

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

Add all ingredients to a large soup pot. If you're using old rice and it's clumpy, hold out the vegetables and use a potato masher to break up the clumps and mix the rice and canned chicken together, before adding the vegetables in. Stir well to combine all the ingredients, and dissolve the bullion and herbs & spices into broth.

Bring the soup pot to a boil, cover the pot, and reduce to a simmer for 20-ish minutes, stirring occasionally, before serving. Serves 8-12.

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