Chicken and Rice Soup - WHLT 22 Connecting the Pine Belt

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.

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