05 December 2010

Recipe: Chicken Rice Soup

Paula A. Tomey-Allen

6 Cups Hot Water
3 Tsp. Chicken Bouillon
1 Can (12.5 oz) Chunk Chicken Pieces, with broth
½ C. Chopped Carrots
½ C. Chopped Celery
Dash Paprika
1 Cup Instant Rice

Bring Water to boil. Add Bouillon, Chicken, Carrots, Celery and Paprika. Reduce heat and cook until vegetables are tender.

Add rice. Bring back to boil, stir and then cover. Turn off. Let set for about 5 minutes

Makes about 4-6 servings.

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