1/2tsp. Fines Herbs (this is a combination of herbs~ if you don’t haveyou can add 1/8 tsp. basil, 1/8 tsp. thyme, 1/8 tsp. oregano ~ do a taste test)
8tsp. Chicken Bullion ~ I use Better than Bullion
1cupBrown Rice ~ uncookedoptional
Pour water into a large pot and add Chicken Bullion. Most bullion bases are 1 tsp. per 1 cup of water…SO if you want to make a larger pot of soup, simply add more water and more bullion.
While your chicken base is heating up, throw a bunch of your family favorite veggies into a blender/chopper.
I use my handy dandy Ninja chopper because it chops super fine in a matter of seconds. The good part of chopping so fine is that if you have kids and they HATE chunky veggies in their soup, these veggies practically disappear when cooked down.
Add the veggies, 1 cup of brown rice and herbs to Chicken Broth.
Simmer for about 1/2 hour.
This soup makes about 6 cups. Remember the rice will soak up about 2 cups of the water you have in the pot. You don’t have to add rice either, I just add it to make it a bit hardier.
Rice formula ~ use 2 cups of water for every one cup of rice
Happy Cooking! Thank you for visiting www.faithfilledfoodformoms.com