A southern, home-cooked tradition:

CHICKEN AND RICE

Perfect comfort food/soup for a rainy day, after a long day at work, or cuddling up to a movie… and it’s super easy.

*hint: leftovers often taste better!

1. Boil 3-5 chicken thighs in 1 box of Kitchen Basics chicken broth 

2. Add salt and pepper to taste

3. Remove chicken from broth (after 20-30mins), let cool, and allow chicken to fall off the bone

4. Add your starch to the broth (white rice, brown rice, pasta, etc.) (I used long-stem white rice)

5. Cook starch in the chicken broth according to package instructions; my white rice took about 20 minutes.

*hint: you may need to add more water or broth if you want a soup-y consistency. Rice often absorbs a lot of the broth.

6. Add chicken back in, reheat soup, and serve!