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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My husband has developed this; it's a nice change from noodle soup when you're feeling under the weather. It is quite mild and satisfying. Notes: this can be made in one pot, but my husband prefers to use two. I like to use vegetable juice (which I save and freeze from other meals) instead of the water. Ingredients:
1 1/2 cups chicken, cubed |
1 cup carrot, cut |
1 cup celery, cut |
1/2 cup onion, cut |
2 tablespoons parsley, dried |
3 tablespoons chicken bouillon |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup rice |
10 cups water |
Directions:
1. In medium pan put chicken and part of water; boil twenty minutes.
2. Put all other ingredients in large pot.
3. Add chicken to vegetable pot, with its broth.
4. Bring to a boil.
5. Cover and simmer 45 minutes.
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