4 to 6 servings

2 medium-large boneless, skinless chicken-breast, cubed
2 cups rice-any rice will do
4 cups chicken broth (see
FarOut Food's tip on
chicken stock)
2 cups water
2 Tbsp. vegetable oil
1 yellow onion, diced
2 medium carrots, diced
2 celery stalks, 1/8-inch-thick slices
4 cups white cabbage, cored and finely shredded
1/2 cup red bell pepper, diced
4 green onion spears, chopped
3-5 cloves garlic, minced
1/2 cup minced fresh parsley, for garnish
1 tsp. thyme
2 tsp. basil
1 bay leaf
2 tsp. ground black pepper
salt to taste

Preparation Time Made Faster For FarOut Durty FinGer Cook's

First, in a soup pot, combine chicken stock and water and set heat to high to bring to a boil. (see FarOut Food's tip on chicken stock)

While soup pot is warming, in a sauce pan, heat 1 Tbsp. oil and cook chicken until chicken is lightly browned. Combine chicken to soup pot and add rice, continue boiling for 2 minutes. Once the rice has been added reduce heat to simmer.

Next, using the same saucepan, heat 1 Tbsp. oil over high heat. Add onion, carrots, and garlic and cook until onions are tender. Then add celery, bell peppers, cabbage, green onions, thyme, basil, bay leaf, black pepper and continue to stir and cook until onions are lightly browned; about 5 minutes. Add water or even a little white wine to insure mixture does not stick to pan.

Combine mixture to soup pot and soup is ready.