Chicken, Rice and Vegetable Soup


Bite-sized pieces of chicken breast are simmered in chicken stock enriched with bouillon cubes, in this soup with carrots, celery and white rice.

Modified from: Chicken, Rice and Vegetable Soup

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45 m servings
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Original recipe yields 4 servings

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  1. Saute onion, garlic. Add cut up chicken breasts. In a large saucepan over high heat, combine water and the chicken broth and bring to a boil. Add the vegetables, chicken mixture and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft. Add spices and simmer for additional 15 minutes.
  2. Add more water as necessary. Add the rice to heat. Add salt and pepper to taste and serve.


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