1/2 brown rice
1 cup chopped celery
1 cup chopped carrots
1 1/2 tablespoons butter
4 cups low sodium chicken broth
1 1/2 teaspoons seasoned salt
1/2 teaspoon pepper
Melt butter in soup pan over medium heat. Add brown rice, carrots, celery and cook, stirring, until rice is toasted and vegetables are a little bit soft, about 5 minutes. Add chicken, broth, seasoned salt, pepper and bring to a boil. Reduce to simmer and cook for 1 1/2 hours. This soup is really velvety because it starts with butter and cooking for 1 1/2 hours not only guarantees the rice will be done (I have the hardest time cooking brown rice), but also releases a lot of starch. This soup is souper kid friendly! I serve it with cheese tacos.
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