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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This soothing soup hits the spot on chilly fall and winter days. I frequently simmer up big batches of this soup during the cooler months.—Kevin Bruckerhoff, Columbia, Missouri Ingredients:
3 quarts water |
4 bone-in chicken breast halves (about 3 pounds) |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
1/4 teaspoon poultry seasoning |
1 teaspoon chicken bouillon granules |
3 medium carrots, chopped |
2 celery ribs, chopped |
1/2 cup uncooked long grain rice |
1 small onion, chopped |
Directions:
1. In a large Dutch oven or soup kettle, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
2. With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables and rice are tender. Yield: 10 servings (2-1/2 quarts).
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