Chicken Soup With Vegetables And Rice

1. 1

   In 5-quart Dutch oven over medium-high heat, add salad oil and cook carrots, celery and onions until lightly browned, about 10 minutes.

2. 2

   With slotted spoon remove vegetables to a bowl.

3. 3

   In same Dutch oven heat chicken, parsley sprigs, bay leaf, chicken flavored bouillon, salt and six cups of water to boiling (high heat). Reduce heat to low, cover and simmer for about 20 minutes or until juices run clear when chicken pieces are pierced with a knife. With slotted spoon remove chicken to another bowl and refrigerate until easy to handle, about 15 minutes.

4. 4

   Discard bones from chicken and cut into bite sized pieces.

5. 5

   While chicken is cooling, add vegetables and rice to broth in Dutch oven, over high heat bring to a boil and reduce heat to low, cover and simmer for 30 minutes or until rice and vegetables are tender.

6. 6

   Add chicken to Dutch oven and return to boiling.

7. 7

   Discard bay leaf and parsley sprigs.

* Per serving · 4 servings · Values may vary.