Cookbook:Chicken Brown Rice Soup
Jump to navigation
Jump to search
Chicken Brown Rice Soup | |
---|---|
Category | Soup recipes |
Servings | ? |
Time | 90 minutes |
Difficulty |
Cookbook | Ingredients | Recipes | Soup
This is a tasty and filling soup.
Ingredients[edit | edit source]
- 5 pounds (2.3 kg) of boneless chicken breast
- 2 pounds (900g) of onions, diced
- 2 pounds (900g) of celery, chopped
- 2 pounds (900g) of baby carrots (whole)
- 3 pounds (1350g) of brown rice
- 2 tablespoons of parsley
- 3 Swanson Chicken Broth 96 Oz (2.7 kg) each
- 1 container Mrs Dash
- salt and pepper to taste
- olive oil optional
Procedure[edit | edit source]
- Cut the boneless chicken breast into small pieces raw and unfrozen.
- Fill the stock pot half full with water. Add the chicken and chicken broth in the large stock pot.
- Let boil for about an hour.
- Stir frequently.
- After an hour combine the rest of the ingredients and simmer for 1 hour to 1 hour and 30 minutes.
- Stir frequently.
Alternative recipes[edit | edit source]
Ideas of possible other veggies to add:
- 2 Pounds (900g) of Broccoli
- 2 Pounds (900g) of Cauliflower
- 2 Pounds (900g) of Corn