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Chicken and Rice Soup Recipe

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This recipe for Chicken and Rice Soup is from Our Family Recipes, 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:  
2 TBSP salad oil
3 medium-sized carrots, sliced
2 large celery stalks, sliced
2 medium onions, chopped
3 boneless, skinless chicken breasts
5 parsley sprigs
1 bay leaf
2 TBSP chicken-flavor instant bullion
1 1/2 tsp salt
1 cup parboiled rice
Directions:
Directions:
In Dutch oven, heat salad oil over med- high heat. Cook carrots, celery and onions until lightly browned. About 10 minutes. Remove vegetables to a bowl.
In same Dutch oven, heat chicken, parsley sprigs, bay leaf, chicken flavor bouillon, salt and 8 cups water to boiling. Reduce heat to low; cover and simmer 20 minutes. With slotted spoon, remove chicken to another bowl. Refrigerate until easy to handle. About 15 minutes. Cut meat into bite sized pieces.
While chicken is cooling, add vegetables, and rice to broth. Heat to boiling. Reduce to low;cover and simmer 30 minutes or until rice and vegetables are tender.
Add chicken to broth- heat to boiling. Discard parsley and bay leaf.
Number Of Servings:
Number Of Servings:
6

 

 

 

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