Chicken Rice Soup

Recipe by: Betty Morgan - Illinois

1 tbsp. parsley flakes
4 chicken bouillon cubes
1 cup raw rice
1 whole chicken or chicken parts
1 large onion, diced
2 cup diced celery
2 cup diced carrots (optional)

Put washed, cut up chicken in large Dutch oven or soup kettle. Cover with water; bring to a boil. Reduce heat and simmer for about 2 hours. Remove chicken and set aside to cool. To broth, add all the ingredients. Simmer till the veggies and rice are done. Remove the chicken from the bones and dice it. Add to soup and simmer for 10 to 15 minutes longer. Salt and pepper to taste.

Note: I like to cool broth overnight in fridge and skim off fat before adding veggies and rice.

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