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Chicken Rice Soup Recipe

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This recipe for Chicken Rice Soup, by , is from The O'Connell 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!

Contributor:  
Contributor:  
Nancy O'Connell

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breasts(on the bone)
1 1/2 cups white rice
5-6 carrots, peeled and sliced into coins
3 stalks celery
1/2 a yellow onion, chopped
1 can(14oz) cream of chicken soup
1 Large can chicken broth
Salt & pepper

Directions:
Directions:
Fill a large pot with water & add chicken breasts. Heat to boiling and then simmer for 25-30 minutes until chicken is cooked and falling off the bones. Save water.. Remove chicken and shred it into smaller pieces when cool.
Skim off any fat on the top of the boiled water and add broth and vegetables to pot of water. Heat to boiling and cook for 10 minutes over a low boil. Reduce to simmer and add chicken, rice and cream of chicken soup. Season with salt & pepper.

Number Of Servings:
Number Of Servings:
6-8 bowls
Personal Notes:
Personal Notes:
Growing up,this was always our Christmas Eve meal. Mom served it with Irish soda bread. I honestly believe it has medicinal powers, and certainly warms the soul.

 

 

 

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