Chicken Soup with Rice (Sopa de Pollo con Arroz)
Serves 4

2 chicken bullions (or home made chicken stock)
5 cups of water
3/4 lb of chicken breast, boneless and skinless; cut to small bite size cubes.
1 carrot peeled and sliced crosswise
3 tsp of butter
1 cup of cooked white rice
salt
pepper
fresh parsley, chopped
2 celery stalks, chopped fine
1 large onion, chopped fine

In a stock pot bring the water to a boil and add the bullions , 1/2 tsp salt and the cut chicken. Set heat to low and let simmer.

In a small pan sauté with butter the onions, carrots and celery until the onions are translucent and the carrots tender . Add to the stock pot and simmer for another 25 minutes. Add the rice and let simmer for 5 more minutes. Taste and adjust for salt and pepper. Garnish with chopped parsley when serving.