Chicken And Vegetable Soup

1. 1

   In 5-quart Dutch oven, add oil.

2. 2

   Cook carrots, celery and onions until lightly browned.

3. 3

   Remove vegetables with slotted spoon.

4. 4

   Place chicken, bay leaf, bouillon, salt and 6 cups water in Dutch oven.

5. 5

   Boil until chicken is done.

6. 6

   When chicken is done, remove and debone.

7. 7

   Add vegetables and rice to broth and heat until rice is done.

8. 8

   Add chicken (in bite size pieces) and bring to a boil.

9. 9

   Discard bay leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.