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    CHICKEN AND RICE SOUP


    Source of Recipe


    Sara Mitchell

    List of Ingredients




    2 to 4 skinless chicken breasts
    1 chicken boullon cube
    1/2 cup celery w/few leaves, finely chopped
    1 medium onion, finely chopped
    1/4 cup carrots, finely chopped
    1 can chicken broth
    1/2 cup rice
    Dash of garlic salt
    Dash of seasoned salt
    1/4 tsp. garlic powder
    1/4 tsp. onion powder

    Recipe



    Place chicken, seasonogs, bouillon cub in 3-quart saucepan, add enough water to cover. Simmer for about 20 minutes or until chicken is done. Remove chicken, debone and cut in small chunks, return to pot. Add vegetables, chicken broth and enough water to cover.Return to stove and allow to simmer for 45-60 minutes.

    You may add more bouillon cubes and/or hot sauce about 15 minutes before serving if desire more flavor. Also, for a thicker soup, mix 2-3 tbls. cornstarch or flour in 1/2 cup water, add slowly to soup, stirring until thickened.

 

 

 

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