Chicken, Rice and Vegetable Soup Recipe

Ingredients
<br>- 5 cups water
<br>- 1 (14.5 ounce) can chicken broth
<br>- 1  skinless, boneless chicken breast halves - cut into cubes
<br>- 3  carrots, chopped
<br>- 1  onion, chopped
<br>- 3 stalks celery, chopped
<br>- 2 cubes chicken bouillon
<br>- ⅓ cup uncooked white rice
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
<br>step 2: Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.
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Ingredients
- 5 cups water
- 1 (14.5 ounce) can chicken broth
- 1 skinless, boneless chicken breast halves - cut into cubes
- 3 carrots, chopped
- 1 onion, chopped
- 3 stalks celery, chopped
- 2 cubes chicken bouillon
- ⅓ cup uncooked white rice
- salt and pepper to taste

Directions
step 1: In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
step 2: Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

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