Chicken Soup
Add more or less water to achieve desired consistency. Since this soup tastes best the next day, make sure you make enough!
6 cups water
2 chicken breasts, boneless and skinless
1 cup celery with leaves, diced small
¼ cup white rice, uncooked, washed
2 carrots, medium, dice small
Salt and pepper to taste
Boil Chicken breasts in 6 cups of water, in a 3 or 4 quart pot, until fully cooked. Remove chicken from pot and set aside. Save broth.
Add the diced celery and carrots to the pot. Simmer for 15 minutes
Cut chicken into small to medium size pieces and add to pot.
Simmer, covered for 20 minutes and add the rice. Continue to simmer until rice is tender.
Salt and pepper to taste.
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