Chicken and Rice Soup
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrot
1 tablespoon butter or margarine
2 cups cooked chicken, diced
1/2 tablespoon chopped parsley
1/4 teaspoon marjoram leaves
1/4 teaspoon pepper
1 bay leaf
1/2 cup jasmine rice, uncooked
1 large can (47 ounces) chicken broth
In a large 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 about 2 quarts.
