"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Soup: Recipe

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This recipe for Chicken Soup:, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Smith
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 Chicken Breasts cut into small chunks
Two 32 oz boxes of chicken stock
1 medium onion chopped
1 small bag of carrots peeled and sliced
2 stalks of celery sliced
2 cups frozen peas
1 tablespoon salt
1 tablespoon pepper
1 9.3 oz bag of chicken noodle soup starter (I use Bear Creek)
1.5 cups uncooked long grain rice

Directions:
Directions:
On medium heat cook the onion and chicken until the chicken is not longer pink. Add the chicken stock, salt, pepper, vegetables and soup starter. Cook for about an hour on medium heat stirring occasionally. Add the rice and cover and simmer another 30 minutes-gradually add water if the soup is too thick.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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