Aunt Connies Chicken Rice Soup

Not my Aunt Connie, but a lady from where I did my student teaching in Michigan, she brought this soup in for a staff lunch day and it was soooo good that EVERYONE begged for the recipe. 

Like We have concluded, I am super lazy and have no pictures, but take my word for it, this is some amazing soup and great for a cold day!

Aunt Connies Chicken Rice Soup

4 tbsp butter

1 medium onion chopped

1 cup of carrots chopped

1 cup of celery finely chopped

6 cups of chicken stock

1/2 cup to 1 cup rice uncooked

salt and pepper to taste

1 cup milk

1 cup half & half

1 1/2 cups of grated cheddar cheese (I always add more cause I like cheese)

2 cups diced cooked chicken

In a large pot melt butter and cook onion until soft and transparent, but not brown...

Add celery and carrot, cook 5 minutes..

Add stock, rice and seasonings.  cook partially covered for about 30-45 minutes until veggies are tender..

Add milk, cream, chicken and just before serving; stir in cheese.  Heat, but don't boil.  

(I always double this recipes because the left overs are the best)