Chicken and Rice or Noodle Soup

½  cup long grain brown rice OR  4 oz. whole wheat linguine
4 – 6 cups chicken stock
3 cups pre-cooked chicken (extra from Rotisserie chicken, or oven-baked parts)
1 T olive oil
2 medium carrots, sliced into ½ inch rounds
1 stalk of celery including leaves, sliced
2 T parsley, minced
1 teas. salt
Pepper to taste


  1. While the stock is simmering, put on the rice. Cook rice in 1½ cups of water. Bring to a boil, reduce heat and simmer for 30 minutes. (If using linguine, prepare the vegetables that will be added to the soup first.)
  2. For the vegetables, heat the olive oil in a 10-inch sauté pan. Add sliced carrots and celery and sauté until slightly softened – not browned. Remove from heat, add minced parsley and set aside until stock is ready.
  3. Prepare linguine, if using. Bring salted water to a boil, add linguine and cook for 8 – 10 minutes, pasta should be al dente.
  4. Add sauté vegetables, rice (or linguine) to the strained stock. Add salt and pepper to taste.
  5. Heat soup over low heat until heated through.