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    Chicken and Rice Soup

    Source of Recipe


    List of Ingredients

    6 cups chicken broth
    1 1/2 cups carrots -- sliced
    1 1/2 cups celery -- sliced
    1/2 cup onion -- chopped
    1 cup rice, cooked
    2 cups chicken, canned
    1 teaspoon parsley, freeze-dried

    Slice carrots and celery. Chop onion. Bring chicken stock to a boil and add carrots, celery and onion. Cover cook for 5 minutes over medium-high heat. Add 2 cups uncooked egg noodles; cook uncovered for 8 to 10 minutes or until noodles and vegetables are tender. Add 2 cups diced, cooked chicken. Cook until heated through. Season to taste with salt and pepper. Serves 8.





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