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CHICKEN RICE SOUP Recipe

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This recipe for CHICKEN RICE SOUP, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KIM (MOLENKAMP) WOODY
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 LBS. CHICKEN OR TURKEY
8 C. WATER
2 MED. CELERY STALKS, CHOPPED
1 MED. ONION, CHOPPED
3/4 C. RICE
1 TSP. SALT
1 TSP. THYME LEAVES
1/4 TSP. PEPPER
3 CHICKEN BOUILLON CUBES

Directions:
Directions:
TURKEY MAY BE SUBSTITUTED FOR CHICKEN. BOIL CHICKEN OR TURKEY UNTIL TENDER AND FALLS OFF BONE EASILY. ADD WATER AS NEEDED DUE TO EVAPORATIONS. DE BONE CHICKEN, PLACE INTO PAN, ADD CELERY, CARROTS, ONION BOUILLON, SALT, THYME AND PEPPER. COOK UNTIL VEGETABLES ARE TENDER. ADD RICE LAST AND COOK UNTIL TENDER.

 

 

 

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