Chicken and Rice Soup
- 5½ cups of chicken broth (about 3 cans)
- 3 carrots, peeled and sliced
- 1 stalk celery, sliced
- 2 tsp salt
- 1 tsp oregano
- 1 tsp paprika
- 2 cups cooked chicken, cut into bite sized pieces
- 1 cup long-grain rice, cooked (1/2 cup prior to cooking)
Combine first 6 ingredients and bring to a boil. Simmer until vegetables are tender, 15-20 minutes. Stir in chicken and rice. Heat through.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.