Chicken, rice n’ honey soup. JULIE & SHELBS Loved this.

Grabbed the dutch oven. It just had beans n rice cooked in it. Not cleaned.

Chopped up a pack (2) chicken breasts. The boring skinless kind. 
(boneless thighs are MUCH better)

Spritz olive oil in the pot for frying. Along with salt, pepper, some oregano and sage. When its hot add in the chicken bits and get them frying.

Once the chicken is about 1/2 way fried, add in one gigantic chopped up onion. More oil if necessary. Good sized ( a teaspoon?) of crushed garlic. Fry this mixture 'till the onions are about done. 

Chop up a small (1/2 size) bunch of celery and add this in. About the size of a double handful when chopped.

Now chop up some pickled peppers. maybe 1/4..1/2 cup. I also added a few large pinches of basil. Cook all this together for a bit.

Empty a can of stewed tomatoes into a bowl an slice 'em up. (2 cans works well too, maybe better) Then add this into the pot. At this point I added a shake of cayenne pepper. (old habits)

Adjust salt n pepper for taste. cook this down for a bit.

Now add one full pitcher of water and 1/2 cup of rice. Bring this all to a boil. Take it down to a simmer and let it go. Your probably going to have to add salt again at this point to get the soup flavor going.

Once the rice is cooked taste for salt content. It should be a bit salty and with all the pepper oils a bit harsh.

Lower the heat and skim off the oils from the top. Once they are gone.. Pour in honey 'till the taste mellows down. Your final taste adjustments are salt & honey.