Chicken and Rice Soup
Yield: Serves 6-8
This chicken and rice soup is easy to make and a good way to use up leftover chicken.
- 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
Combine stock, celery, parsley, carrot, and rice in soup kettle and simmer, partially covered, 10 minutes. Add chicken and heat thoroughly.