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Chicken And Rice Soup |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken And Rice Soup recipe on the web!!Cooking Time: 25 to 31 minutes Power: 100% (700 watts) _ chicken breast (about 1/2 lb.) _ 1/2 cups water hot tap _ onion small, chopped _ carrot large, thinly sliced (about 1 cup) _ rib celery chopped (about 1/2 cup) _ teaspoons chicken bouillon _ teaspoons parsley dried ___ teaspoon poultry seasoning Dash black pepper ___ cup white rice uncooked instant ___ teaspoon salt In a deep 2 1/2 -quart microwavable casserole, place chicken breast, 2 cups of the water, onion, carrot, celery, bouillon granules, parsley, poultry seasoning and pepper. Cover with waxed paper. Microwave at 100% power (700 watts) for 10 to 11 minutes or until chicken is no longer pink when cut along bone, turning chicken over after 5 minutes. Remove chicken from liquid. Discard skin and any fat; place meat in refrigerator until cool enough to handle. Re-cover vegetables with waxed paper. Microwave at 100% power for 10 to 12 minutes or until carrots are tender. In a 1-quart microwavable bowl, place rice, 1/2 cup water and salt. Cover with plastic wrap, turning one edge back. Microwave at 100% power for 3 to 4 minutes or until water is absorbed and rice is tender. Meanwhile, remove chicken from bones and cut meat into bite-size pieces. Place chicken and cooked rice in casserole with vegetables. Add remaining 1 to 2 cups water, cover with a glass lid or plastic wrap, turning one corner back. Microwave at 100% power for 2 to 4 minutes or until heated through. Chicken And Rice Soup |
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