Chicken and Rice Soup
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Yield: Serves 6-8
This soup is easy to make and a good way to use up leftover chicken.Ingredients:
1-1/2 quarts chicken stock2 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.Browse Similar Recipes
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- By Course: Soup
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