Chicken and Rice Soup

Serves: 7


3 large chicken breasts
3 quarts water
1 tablespoon chicken bouillon (better than bouillon)
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dill weed
1/2 teaspoon thyme
1 can cream of chicken soup
1 1/2 cups cooked rice
1 can chicken broth


Bring chicken and water to a full boil on high, then reduce heat to low and cook for a few hours or until chicken is done and tender. Add everything but the rice and cook until vegetables are tender. Add rice and cook an additional 5 minutes.

Add Recipe to Cook'n

blog comments powered by Disqus