Chicken Rice Soup

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Chicken Rice Soup Ingredients

Chicken broth; (below)	1 Fryer chicken; 2 1/2 to 3
2 c Cooked rice	4 c Water
2 md Tomatoes; cut in wedges	4 md Carrots
1 md Green pepper; chopped	2 md Stalks celery; chopped
1 md Onion; chopped	2 Cloves garlic; crushed
1 c Frozen green peas	1 tb Instant chicken bouillon
1 tb Capers	1 ts Salt
1/4 c Olives	1/2 ts Dried marjoram
CHICKEN BROTH

Instructions for Chicken Rice Soup

Prepare chicken broth. Remove skin from reserved chicken; remove chicken from bones. Cut chicken into pieces. Stir chicken and remaining ingredients into broth. Heat uncovered till hot, about 10 min. Chicken Broth: Cut chicken into pieces. Heat all ingredients to boiling in 4 qt Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 min. Skim off fat if necessary. Remove chicken from broth; reserve chicken. Cool broth slightly and strain. Posted to EAT-L Digest by Shawn Zehnder Lea on Dec 9, 1997

Main Ingredient: ChickenCuisine: Uncategorized