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Chicken-Rice Soup |
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Serves: 8 Print this Recipe3 pounds broiler-fryer chicken 4 cups water 1 carrot, cut in chunks 1 onion cut in chunks 1 rib celery cut in chunks 1 teaspoon salt 1 clove garlic crushed 1 cup white rice, cooked 2 tomatoes cut into wedges 1/2 cup green bell peppers, chopped 1 onion chopped 1 cup frozen green peas 1/4 cup olives pimiento-stuffed, sliced Place chicken, water, carrot, onion, celery, salt, and garlic in large kettle and simmer for 1 hour. Remove chicken from broth. Strain vegetables from broth and discard; cool broth and skim off fat. Cool chicken slightly and remove bones and skin. Cut chicken in pieces. Stir chicken and remaining ingredients into broth. Heat uncovered till hot, about 10 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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