CHICKEN AND RICE SOUP

3 cups chicken broth

1 cup white rice cooked as directed
1-2 chicken breasts

1 cup carrots sliced

1 bay leaf

2 tsp thyme

2 tsp parsley

2 tsp each garlic and onion powder

2 tsp each minced garlic and onion (or fresh diced onion and minced garlic)

Salt and pepper to taste

Add everything into a pot. Bring to a boil and cook until chicken is fully cooked and carrots are tender. Shred chicken and add back to the soup. Remove bay leaf from the soup and serve.