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Chicken, Rice, and Vegetable Soup
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Delicious served with fresh
bread: Garden Herb, Grains Galore, or Montana White
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| Ingredients |
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4 cups
water
1 can chicken broth (14.5 oz)
1 skinless, boneless chicken breast breast - cut into cubes
4 carrots, chopped
1 onion, chopped
4 stalks celery, chopped
2 cubes chicken bouillon
1/3 cup cooked brown rice
Salt and pepper to taste
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Cooking Directions |
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 20 minutes or until vegetables are soft.
2) Add more water as necessary. Add the rice and allow to
simmer for another 10 minutes, or until the rice is tender.
Add salt and pepper to taste.
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