Categories: Main Dish, Soup

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 1 medium carrot, peeled and grated
• 1 bay leaf
• 1/4 teaspoon salt, plus more to taste
• 5 cups chicken stock
• 1 cup instant rice
• 2 -3 tablespoons chopped fresh parsley
• fresh ground black pepper, to taste

Directions

1. Melt the butter in a soup pot over med-low heat.

2. Stir in vegetables and bay leaf; salt lightly. Cover, then sweat the vegetables until they are good and soft, 10-12 minutes.

3. Add in the stock and bring to an active simmer; cover and simmer 5 minutes.

4. Stir in the rice and parsley; season with pepper.

5. Cover, then remove from heat and let sit undisturbed for 7 minutes before serving.

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