Chicken Rice Soup

Making soup this time of the year is wonderful.  Chicken soup is not only good it is good for you in many ways.  In cold season there is not a better or tastier way to ease symptoms or ward off the cold or flu than by digesting a hearty, healthy bowl of chicken soup.  To make a good from scratch soup you must have broth made from real chicken.  Well, that's not totally true.  You can buy a chicken and cook it off to make broth for soup or even chicken parts.  This is delicious and good for you.
Simply cover chicken with water, add salt to taste, and garlic.  Then you cook on simmer until the chicken falls from the bone.  Then you are ready to make your soup.
Okay, you don't have enough time.  Lots of folks fall into that category.  At the grocery store you will find all kinds of broth, with the work already done. 
I chose a large can of Swanson's Chicken broth. 
Added:
3 peeled, diced carrots
2 small peeled, diced potatoes
1 cup diced onion
1 cup diced celery
4-6 cloves of garlic
salt & pepper to taste (easy on the salt because the chicken broth already contains some)
1 cup of uncooked rice (I chose Uncle Ben's but most will work)
Bring to a boil and then simmer until vegetables are tender and rice is cooked.  Add some parsley, you are good to go.  You could have the soup ready in less than an hour.

There may be some ingredients you can change.  Just keep in mind when you have a cold or flu, first you need the vitamins from the chicken broth.  Try to keep the onion and garlic there as they are wonderful for colds and will even help prevent them.  Above all, eat the soup while it is hot, enhaling the steam as much as possible.  In doing this you will steam your sinuses and help clear your head.

Okay, if you don't like rice, leave it out along with the potatoes and put some noodles in.  Give the vegetables a headstart of about 10 minutes cook time, then add the noodles.
Barley is also a good additive to chicken soup.
Okay, go eat your soup and feel better soon.