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Chicken and Rice Soup

by

Yield: Serves 6-8

This chicken and rice soup is easy to make and a good way to use up leftover chicken.

Ingredients:

  • 1-1/2 quarts chicken stock
  • 2 stalks celery, sliced
  • 2 tablespoons chopped parsley
  • 1 carrot, peeled and chopped
  • 1 cup cooked rice
  • 1 to 2 cups chopped, cooked chicken

Instructions:

Combine stock, celery, parsley, carrot, and rice in soup kettle and simmer, partially covered, 10 minutes. Add chicken and heat thoroughly.

Tags:
Updated Wednesday, September 5th, 2007
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