Simple Chicken and Rice Soup

Place rice in a small bowl and cover with a cup of water and a tablespoon of apple cider vinegar or whey. Cover and leave on the counter overnight or up to 24 hours.

In a heavy bottomed soup pot, melt butter and add chopped onions, carrots and celery. Saute until onions are translucent. Add in garlic and saute another minute.

Pour in the chicken stock and add rice. Bring to a boil and skim off any scum that rises to the top.

Add thyme. Simmer for about 40 minutes. Add the cooked chicken pieces and heat through.

Remove thyme sprigs before serving and season to taste.

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