Hedda's Chicken(Or Turkey) and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Original recipe from a former colleague. This is so good with either left over chicken or or turkey or with meat purchased especially for the recipe. I added a specific amount of pepper and a pinch of dried tarragon. A good soup for kids to make and enjoy! Ingredients:
3 large carrots, peeled and sliced |
1 large onion, diced |
2 sticks celery, sliced 1/2 inch thick |
1 tablespoon vegetable oil |
12 cups low sodium chicken broth |
1 cup long grain rice |
3 1/2 cups cooked and shredded chicken meat |
2 tablespoons parsley, chopped |
1/2 teaspoon fine ground pepper |
1 pinch dried tarragon |
salt |
Directions:
1. In a large soup pot, saute the carrots, onion and celery in the oil over medium high heat for 10 minutes, stirring occasionally.
2. Add the chicken broth and rice, bring to a boil, then simmer on low for 15 minutes.
3. Add the chicken and pepper and continue cooking until the vegetables are tender, about 15 to 20 minutes.
4. Add the chopped parsley. Add salt to taste.
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