Serve along with a salad and some sourdough wheat bread. Excellent Sunday evening dinner after watching grandchildren play soccer in the cold fall season.

• 3 Tbsp. olive oil
• 1 Skinless chicken breast
• 1 C. Chopped Onion
• 1/2 C. celery
• 1/2 C. carrots
• 2 tsp. – Herbs de Provenance
• 1 tsp. cardamom
• 3 C. water
• 3 chicken bullion cubes
• 1/2 C. rice
• salt and pepper to taste

In a dutch oven put oil to saute chopped onions, carrots and celery for about 3 minutes. Add chicken chopped into approximately 1/2 inch cubes. Saute with chicken for about 5 minutes more. Add rest of ingredients except for rice. Bring to boil and simmer for 30 minutes.

At the end of 30 minutes, add rice of your choice and simmer for length of time it takes to cook the rice you chose. (white rice takes about 10 minutes to cook.)

Turn off heat and let sit for an hour or two to let flavors blend.

When you reheat the soup before serving, if you prefer a thicker broth use 1 tsp. of corn starch mixed with about 2 tbsp of milk.