Wednesday, April 23, 2008

Chicken & Rice Soup

  • 4 cups chicken broth (or 4 cups water & 4 teaspoons chicken bouillon)
  • 1 cup water
  • 1 cup cooked chicken, diced
  • 1 whole carrot, diced
  • 1 cup frozen corn
  • ½ cup frozen peas
  • 1/3 cup white or brown rice
  • salt and pepper to taste

Bring the broth and water to a boil. Add the diced carrots and rice and boil for 5 minutes, covered. Then add the corn, peas, and chicken. (Add more water if needed.) Simmer another 10 minutes for white rice, 20 minutes for brown rice. Add salt and pepper last.

Serve with some homemade rolls for a yummy dinner!

Note: This soup could be made ahead of time and put in the refrigerator or freezer. You could then use it for a crockpot meal by thawing and heating in the crockpot.