Chicken and Rice Soup

C5FB692B-F0D5-4C64-BA9F-1B7678163F76Ingredients

  • 2 split chicken breasts
  • 8 cups cold water
  • 1 cup finely diced celery
  • 1½ teaspoons salt
  • 1/4 teaspoon black pepper
  • 3/4 cup finely diced carrots
  • 1/3 cup uncooked white rice
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 Tablespoon Chicken base
  • Directions

    1. Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
    2. Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
    3. Add carrots. Cook 20 minutes.
    4. Add rice. Cook 10 minutes.
    5. Add parsley. Turn heat off. Stir.
    6. Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
    7. Adjust seasonings, to taste. (poultry seasoning and chicken base)
    8. Serve.
    9. Adapted from: 
    10. https://sandersonfarms.com/recipes/chicken-and-rice-soup/?utm_source=yahoo&utm_medium=native
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