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Chicken Rice Soup Recipe

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This recipe for Chicken Rice Soup, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom Stukey
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken (whole or cheaper parts) (I have even used canned chicken and the packing water for a quick soup...add this after veggies cook in water, with rice)
Water
Fresh Celery
Fresh carrots (big, cut up into wheels, or baby)
Knorr Caldo de Pollo Powder (about 2-4 Tbs - to taste)(or chicken boullion, preferably Knorr, or you could use canned chicken stock.)
Parsley
Garlic, crushed, about 1/4 tsp
Lawrey's seasoned salt (1+tsp)
Lawrey's seasoned pepper (1/2 + tsp)
(or fresh ground pepper of any kind)
Paprika - dash or two
(optional - 1 cube Knorr vegetable boullion)
Rice, about a cup
(optional - anything else you want to dump in - frozen mixed veggies, corn, left over veggies, etc.)

Directions:
Directions:
Skin and piece the chicken (or not...just get more fat if it's not skinned, and it skims off the top of the broth easily.) Use enough water to cover the chicken. Boil chicken, remove from water and debone. (or, if desired, just use previously pressure cooked, skinned and boned shredded chicken. (I do a couple of pressure cooked chickens and just have the meat ready in the freezer and pop it in hot water and continue from there.) Add seasonings to the water to taste. (Onion may, and should be added too. I just don't list it because some people don't do well with it in the soup, but really, no soup is complete without it. I usually add a cube of Knorr vegetable boullion and it has enough of everything I need for a stronger soup.) Simmer till it really smells good, about 1/2 hr or till carrots are semi soft. Then add the rice and cook another 1/2 hr. Carrots and rice can also be added together, but the rice doesn't get as good a flavor as it does when the carrots have already contributed to the broth.

Number Of Servings:
Number Of Servings:
Oh, lots...at least a week's worth of 4 person meals.
Preparation Time:
Preparation Time:
20-30 min chopping, if using uncooked chicken, 10 to bone, about an hour of tending and tasting.
Personal Notes:
Personal Notes:
If it comes out too strong, add water. The more that goes in, the more variety of taste. Simple seems to be better, but it IS a good way to use up leftovers and get a different soup each time. Variations can also be made using flat egg noodles, potatoes, or barley. Chicken soup of any kind is great with grilled cheese sandwiches on a cool fall or winter evening or afternoon. Great with cornbread, too.

 

 

 

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