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Homemade Chicken and Rice Soup




Source of Recipe


Marla


List of Ingredients




Yields: Makes 4 to 6 servings

Ingredients:
2 to 4 skinless chicken breasts
1 chicken bouillon cube
1/2 cup chopped celery, as well as a few minced leaves
1 medium onion, minced
1/4 cup chopped carrots
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



Directions:
Place chicken, seasonings, and bouillon cube in a 3-quart saucepan with
enough water to cover. Simmer for 20 minutes or until chicken is done.
Remove chicken, debone, and slice into small chunks. Return to broth. Add
vegetables and chicken broth and as much water needed to cover.

Cook for 45 minutes to one hour. You can add more bouillon cubes and a
hint of hot sauce for more flavor. About 15 minutes before ready to serve,
add rice and water as needed.

If you want thicker soup, you can make a paste with 2 or 3 tablespoons
cornstarch or flour and 1/2 cup water. Stir the mixture until it has no
lumps. Add gradually to the soup, stirring as you do so. You will have to
work up to the consistency you want.