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1
In a medium pot, combine the water and broth and bring to a boil over high heat.
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2
Add chicken, carrot, celery, and rice.
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3
Reduce heat to medium; simmer until chicken is cooked, about 10 minutes.
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4
Using a slotted spoon, remove chicken; transfer to a plate to cool.
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5
Reduce heat to low; simmer until rice is tender, about 10-12 minutes.
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6
While the soup is cooking, dice chicken; set aside.
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7
Add mushrooms and peas to the soup; simmer for 5 minutes.
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8
Remove pot from heat.
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9
Stir in chicken, parsley, and pepper.
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10
Ladle the soup into bowls and serve immediately.
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11
Variation: Substitute 8-ounces of lean ground beef for the chicken.
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12
Preheat the oven to 350.
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13
Shape the beef into small meatballs, place on a nonstick baking sheet, and bake until browned, about 10 minutes.
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14
Proceed as directed for the chicken in step 3.
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15
Note: This doesn't say to use this in the directions but it does say when to add this in the how to make it section.
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16
(To make a bouquet garni, place a piece of carrot, 1 bay leaf, 1 parsley sprig, 1 thyme sprig, and some peppercorns on a cheesecloth square.
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17
Gather the corners of the cheesecloth and tie with string, making a pouch.
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18
Place in a pot with water and broth as directed in step 1.
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19
Remove before serving.
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20
).
