A small soup made with reserved broth and chicken from a whole fryer. For this, I added some rice that I had made separately. Use your favorite rice-making method. My preferred way to make rice is to rinse 1 cup of rice and put it in a kettle with 1.5 cups of water and a half teaspoon of salt. Make sure it has a tight lid. As soon as the water is at a heavy boil, I remove from the heat, leaving it covered to cook in its steam for 15 minutes. This makes a relatively dryer rice than some people like, so if you like softer, moister rice, use two cups.
In a kettle, saute 2 TBSP of yellow onion in 1 TBSP of olive oil. Add 1 clove of garlic and some fresh thyme. Stir in 1/2 cup of chopped chicken and 2 mushrooms sliced. Add 1 tomato, diced and 1 very small zucchini, sliced. Pour in 3 cups of chicken broth and 1/2 cup of rice. Salt and Pepper to taste. Let cook until the vegetables are done. This still makes 2 servings, but for a soup, that’s a pretty small batch.