TAKE 10% OFF + FREE GROUND SHIPPING ON TASTEBOOKS USING HOLIDAY2014.

Chicken Soup with Rice

ChristieChristie
Rate this
Save this recipe 1

Ingredients

  • 1 each: carrot, celery rib, parsnip, waxy potato, small onion
  • 1 bone-in chicken breast
  • 2 quarts chicken broth
  • 1 clove garlic
  • 1 bay leaf
  • 1/2 cup uncooked rice
  • 2 tbsp chopped parsley
  • Coarse salt
  • Freshly ground black pepper
Save a shopping List

directions

  • 1

    Execute a neat, 1/4 inch dice on all the vegetables.

  • 2

    Settle chicken breast in a medium soup pot.

  • 3

    Pour in broth.

  • 4

    Heat to a boil; skim off foam.

  • 5

    Reduce heat, cover and simmer chicken tender, 20 mintues.

  • 6

    Pull out chicken and set aside.

  • 7

    Tumble vegetables, garlic, bay leaf and rice into broth.

  • 8

    Heat to a boil, reduce heat, cover and simmer until tender, 20 minutes.

  • 9

    Meanwhile, shred chicken; discard skin and bones.

  • 10

    Pull out bay leaf. Stir chicken and parsley into soup. Heat through, 2 minutes. Season with salt and pepper. Ladle into shallow bowls. Serve, still hot.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.