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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN SOUP WITH RICE Recipe

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This recipe for CHICKEN SOUP WITH RICE is from The Gastro Health Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS

2 chicken bullions
5 cups of water
3/4 pound of chicken breast, boneless and skinless, cut to small bite size cubes
1 carrot, peeled and sliced cross wise
1 cup of cooked white rice
salt
pepper
fresh parsley, chopped
2 celery stalks, chopped fine
1 large onion, chopped fine
Directions:
Directions:
DIRECTIONS

In a stock pot bring the water to a boil and add the bullions, 1/2 teaspoon of salt, and the cut chicken. Set heat to low and let simmer. In a small pan saute with butter the onions, carrots and celery until the onions are translucent and the carrots tender. Add to the stock pot and simmer for another 25 minutes. Add the rice and let simmer for 5 minutes more. Taste and adjust for salt and pepper. Garnish with chopped parsley when serving.

 

 

 

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