Roasted Chicken and Rice Soup

The bones from a roasted chicken are cooked with chicken broth, then vegetables, diced chicken, and cooked rice are added to make this soup.

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Ingredients:

• 2 Boxes Chicken Broth
• 1 Roasted Chicken, deboned, reserving bones
• 1 Onion Chopped
• 3 Celery Stalks Chopped
• 2 Cups Peeled Carrots Chopped
• 1 Potato Chopped
• 2 Cups Cooked Rice
• Salt and Pepper

Method

Bring broth to boil; add bones, reduce heat, cover and simmer 30 minutes. Strain to remove bones. Chop chicken and add to broth along with vegetables. Return to boil; reduce heat, cover. Simmer for 25 minutes. Add rice, cook an additional 5 minutes. Salt and pepper to taste.

Notes:

Number of servings: 8

Submitted By: Teri Powdrill
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