Harvest Chicken Rice Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without knowing it! Kids of all ages will surely savor this classic soup. Ingredients:
2 celery ribs with leaves |
2 medium carrots |
1 pound white potatoes, peeled |
1 pound sweet potatoes, peeled |
3 quarts water |
2 pounds broiler/fryer chicken pieces, skin removed |
2 large onions, halved |
3 reduced-sodium chicken bouillon cubes |
3 cups cooked rice (prepared without added salt) |
pepper to taste |
Directions:
1. Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
2. Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones.
3. Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).
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