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Karens best chicken rice soup Recipe

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This recipe for Karens best chicken rice soup, by , is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Brown


2 Skinless boneless chicken breasts
6 Chicken bouillon cubes.
3 Lg. Stalks of celery sliced.
1 Sm. to med. onion diced.
11 Cups water
1 Tbsp. Mrs. Dash onion and herb. [ purple cover ]
3/4 Cup white rice.
2 Carrots diced.

Place chicken, water, celery, onion, rice and bouillon in a Lg pot.
Bring to a boil and boil for 15 minutes.
Add carrots and continue cooking on a simmer for 20 minutes.
Take chicken out and cut into small bite size pieces.
Return to soup pot and turn off heat.
Let set to pick up flavor aprox. 1 hour.
Reheat and serve.

Personal Notes:
Personal Notes:
Instead of bouillon cubes, I use "better then bouillon"
It is a thick pasty bouillon and better tasting.




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