Chicken, Vegetable, Rice Soup submitted by Susan Thompson

1 tbsp margarine
1 cup sliced carrots
1 cup chopped onion
1 cup sliced celery
4 – 6 cups of chicken broth
¼ cup rice
2 tsp salt
Ground pepper
1 cup cooked chicken, cut into bite-sized pieces

Cooking Instructions:
• Heat margarine in pan, and saute carrots, onion, celery for 10 minutes. Stirring to brown and cook.
• Add broth and bring to boil.
• Stir in rice, salt and pepper.
• Cover and boil (simmer) 30 minutes.
• Add chicken and heath through.

May be frozen in meal-sized portions, heated as needed.