Chicken and rice soup is pretty easy to make, and can be delicious. I recommend combining the rice and the soup at the last minute, so that the rice is nice and firm, and doesn’t get soggy.
3 chicken breasts, 3 cups of rice, a tablespoon potato flour, a tablespoon of butter substitute suitable for cooking, 1-2 tablespoons of white wine, a cup of frozen peas and carrots, a white onion, 32 ounces chicken stock (or broth, which will make it taste creamier), salt and pepper to taste
The chicken should be poached in the stock/broth about 14 minutes, or until cooked, and then diced to about 1/2 of an inch in size. Filter and reserve stock.
The rice should be cooked, either in a rice cooker or a pot, following the usual method.
Small dice the onion, and then sweat in a pan with whatever butter substitute you have. Add some salt and pepper for flavour. Once the onion is translucent, add the diced chicken to add some color. Deglaze the pan with wine, and then cook it until it is dry again. Add the peas and carrots, still frozen or thawed, and stir until liquid is out of pan. Dust with potato flour, and mix it in, then pour filtered stock over, and cook about 5 minutes on medium. Serve by putting however much rice you want into a bowl, and then ladling the soup over.