Chicken and Rice Soup

Chicken and rice soup is a mild, filling alternative to chicken noodle soup. Use cooked rice for the quickest version, or simmer uncooked white rice directly in the broth.

Ingredients

• 6-8 cups chicken broth
• 1-2 cups shredded cooked chicken
• 2 carrots, diced
• 2 celery ribs, diced
• 1 small onion, diced
• 2 cups cooked rice
• 1 teaspoon dried parsley
• Salt and black pepper, to taste

Directions

1. Add the broth, carrots, celery, and onion to a soup pot.
2. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, until the vegetables are tender.
3. Stir in the cooked chicken, cooked rice, and parsley.
4. Simmer for 5-8 minutes, until everything is heated through.
5. Season with salt and pepper before serving.