Chicken Rice Soup
Ingredients
- 4 cups chicken broth
- 1 medium carrot, peeled and sliced (about ½ cup)
- 1 stalk celery, coarsely chopped (about ½ cup)
- ¼ cup uncooked long grain white rice
- 1 cup cubed cooked chicken
Instructions
- Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
- Stir the rice in the saucepan. Reduce heat to low. Cover and cook for 20 minutes or until the rice is tender. Stir in the chicken and cook until hot. Season to taste with salt and black pepper.
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