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Prep Time: 30 Minutes Cook Time: 38 Minutes |
Ready In: 68 Minutes Servings: 6 |
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In 'The Everything Soup, Stew, & Chili Cookbook' Ingredients:
1 tablespoon olive oil or 1 tablespoon chicken fat |
1 onion, diced |
1 celery rib, sliced |
1 carrot, sliced |
8 cups chicken broth |
2/3 cup uncooked white rice |
2 garlic cloves, pressed |
1 cup peas |
1 cup shredded cooked chicken (seasoned) |
salt |
pepper |
1/4 cup minced fresh herb (parsley, thyme, chervil, dill, etc.) |
Directions:
1. In a large soup pot, heat oil over med-high heat.
2. Add onion, celery, and carrot; saute 3 minutes.
3. Pour in broth; bring to a boil.
4. Stir in rice, garlic, and peas.
5. Decrease heat to medium low; cook, stirring often, 25 minutes.
6. Add in chicken, salt, pepper, and herbs; simmer 10 minutes longer.
7. Remove from heat and serve.
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