"After dinner sit a while, and after supper walk a mile."--English Saying

Grandma's chicken and rice soup Recipe

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This recipe for Grandma's chicken and rice soup, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robyn Reynolds
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole chicken about 3-4 lbs.
Sea Salt and fresh ground pepper to taste
1 C. of baby lima beans
3 - 4 C. of cooked white rice
2 stalks of celery
1 10 oz of fat-free sour cream
A snip of fresh parsley(for garnishing)
Sever with low-sodium saltine crackers

Directions:
Directions:
Boil chicken in a stalk pot with a pinch of salt and pepper. When chicken is done, take chicken out of pot and debone, removing any skin or fat. Set the chicken broth water to the side(will use as broth later). While chicken is cooking cook long grain white rice according to directions. And cut up chicken Pieces to broth and rice, stir in lima beans, and chopped up celery stalks. Bring to a boil, constantly stirring ,Reduce heat to simmer for about 2 hours. At this point you can and sea salt and pepper to you taste. Stir through out cooking so the bottom of the pot doesn't stick or burn. When you are ready to sever dish into bowls and add a dollop of fat-free sour cream to each bowl and mix. (you can sprinkle with fresh parsley) Serve hot and with saltine crackers!

Preparation Time:
Preparation Time:
about 3 hours
Personal Notes:
Personal Notes:
Great for not feeling well, or on a cold winter day.

 

 

 

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