• 64 ounces chicken broth - I like Imagine brand Organic Chicken Broth
• 2 boneless, skinless chicken breasts
• 1 leek
• 1 carrot
• 2-3 stalks celery
• red bell pepper
• assorted spices  - I like cumin and dill here, but you should substitute to your liking

• 1 leek, halved crosswise and sliced thinly
• 1 carrot, diced or sliced
• 2-3 celery stalks, chopped (I like celery in my soup, but you can use less than indicated)
• 1/2 red bell pepper, in 3/4 inch (length) thin strips
• 1/2 t cumin
• 1/2 t dill weed
• 1 t Hometown, Milwaukee Iron,  or other blended seasoning

In a stockpot brown in olive oil:

• 2 skinless boneless chicken breasts, cut into smallish pieces
• 3-4 garlic cloves, peeled but left whole

When the chicken is browned throw in the veggies and spices and stir for 1 minute.  Add:

• 64 ounces chicken broth
• 1 cup water
• 3 small handfulls of rice (I use 2 handfuls of brown rice and one handful of wild rice)