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Chicken& Rice soup Recipe

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This recipe for Chicken& Rice soup, by , is from Food for Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Leigh Wilson
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Rotisserie Chicken 'leftovers' or turkey,
Cooked rice of your choice (I just used white rice),
1 diced onion,
2-3 large, diced carrots,
2-3 stalks celery, diced,
2 T. canola or vegetable oil,
2 cups chicken stock or chicken broth,
1 cup water,
chopped fresh parsley or 1 T. dried parsley,
Salt and pepper to taste

Directions:
Directions:
After having a rotisserie chicken or turkey the night before, chop the remaining meat into small, bite size pieces the next day. Set aside and cook the carrots, celery, and onion in the oil in a soup pot. After the vegetables are tender, add the chicken or turkey, broth, water, cooked rice and spices. Add salt, pepper and more of either broth or liquid as needed. Cook on medium-high heat and reduce to simmer.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
35 minutes, including cooking time
Personal Notes:
Personal Notes:
This was a good way to use the leftover chicken and my family enjoyed it. They sell a soup starter with the veggies at Trader Joe's to save time. I know this isn't too original but simple recipes that are well liked by both hubby and kids is a bonus!

 

 

 

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