Chicken And Vegetable Rice Soup

1. 1

   Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.

2. 2

   Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones.

3. 3

   Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.

* Per serving · 4 servings · Values may vary.

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