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Chicken Rice Soup
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8 cups chicken broth
3 celery ribs, sliced
1 small onion, chopped
Salt and pepper to taste
2 cups cubed cooked chicken
1 cup uncooked long grain rice
In a large saucepan, combine broth, celery, onion, salt and pepper; bring to a
boil. Reduce heat; cover and simmer for 10 minutes. Add chicken and rice; bring
to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is
tender.
Yield: 8-10 servings (2-1/2 quarts).
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |