Chicken And Rice Soup

1. 1

   Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.

2. 2

   Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.

3. 3

   Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.

4. 4

   Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.