Harvest Chicken Rice Soup Recipe

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Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without them knowing it! Kids of all ages will surely savor this classic soup.

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Harvest Chicken Rice Soup Recipe

Prep: 20 min. Cook: 2-1/4 hours

Yield: 20 Servings

20 135 155

Ingredients

2 celery ribs with leaves
2 medium carrots
1 pound white potatoes, peeled
1 pound sweet potatoes, peeled
3 quarts water
2 pounds broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 teaspoons chicken bouillon granules
3 cups cooked long grain rice
Pepper to taste

Directions

Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks.
In a blender, puree the vegetables and broth in batches; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).

Nutritional Facts 1 serving (1 cup) equals 108 calories, 1 g fat (trace saturated fat), 15 mg cholesterol, 197 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Harvest Chicken Rice Soup in Country Chicken Cookbook , p17