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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Rice soup Recipe

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This recipe for Chicken Rice soup, by , is from Caroline's 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:  
Caroline Sickonic

Category:
Category:

Ingredients:  
Ingredients:  
Chicken thighs or drumsticks 2-4 pieces
onion
celery
carrots
boullion cubes
rice
parsley

Directions:
Directions:
Place chicken in pot of water. Add a peeled and quartered onion, 2-3 stalks of celery, cut in large chuncks and 2 or 3 peeled carrots also cut in large chunks. Depending on the amount of water, add 2 - 4 boullion cubes, salt and pepper, and simmer until chicken is ready fo fall off bone. Pull the chicken and vegetables out of the broth. Discard onion and celery and slice up the carrots. Remove the chicken meat from the bones. Add a cup or more of rice to the broth and cook for about 15-20 minutes. Add the chicken and carrots back to the broth. Add parsley. This should be a very thick soup, and it will get thicker as it sits. If it gets too thick, add more water and another boullion cube if necessary.

Personal Notes:
Personal Notes:
This soup has made me popular! LOL. I always made this soup in winter and the family ate it up! It is a very comforting soup and has been proven to cure the common cold - or at least make you feel better while you have it.

 

 

 

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