Chicken and Rice Soup

What You Need

1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrot
1 tablespoon butter
1 cup cooked chicken breast, diced
1 tablespoon chopped parsley
1/4 teaspoon marjoram leaves
1/4 teaspoon pepper
1 bay leaf
1/4 cup jasmine rice, uncooked
1 box (32 ounces) chicken stock or broth

Here's How

In a large pot or Dutch oven, cook celery and onion in butter until tender. Add remaining ingredients except rice and parsley. Bring to a boil. Reduce heat and simmer covered for 30 minutes. Remove bay leaf. Add rice and parsley. Stirring occasionally, cook 10 to 15 minutes longer or until rice is tender. Makes 4 servings.

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