Chicken and Rice Soup

By Yankee Magazine

Sep 05 2007

This chicken and rice soup is easy to make and a good way to use up leftover chicken.


Serves 6-8


1-1/2 quarts chicken stock
2 stalks celery, sliced
2 tablespoons chopped parsley
1 carrot, peeled and chopped
1 cup cooked rice
1 to 2 cups chopped, cooked chicken


Combine stock, celery, parsley, carrot, and rice in soup kettle and simmer, partially covered, 10 minutes. Add chicken and heat thoroughly.