Chicken Rice Soup

1. 1

   Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot.

2. 2

   Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.

3. 3

   Transfer chicken to a colander.

4. 4

   When cool enough to handle, remove meat; discard skin and bones.

5. 5

   Coarsely shred chicken and return to soup.

6. 6

   Add 2 teaspoons salt and pepper to taste and reheat if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.