Chicken Rice Soup

This recipe came from the Betty Crocker Cookbook (Bridal Edition). Instead of making my own chicken stock I substituted chicken broth. Easy recipe to make and can be kept warm in a crock pot before serving. Great comfort food!

Ingredients (with modifications)

• 2 boneless, skinless chicken breasts
• 5 c. chicken broth
• 2 medium carrots, sliced (1 c.)
• 2 medium stalks celery, sliced (1 c.)
• 1 small onion, chopped (1/4 c.)
• 1 tbsp. chicken bouillon granules
• 1/2 c. uncooked long-grain rice
• chopped, fresh parsley (optional)

Directions

1. Boil chicken in chicken broth until tender. Remove breasts and shred with a fork. Set aside
2. Add carrots, celery, onions and bouillon to broth. Bring to a boil; reduce heat. Cover and simmer about 15 minutes or until carrots are tender.
3. Stir in rice with the vegetables. Cover and simmer about 15 minutes or until rice is tender.
4. Add chicken and parsley. Heat until chicken is hot.