Harvest Chicken Rice Soup

1. 1

   Cut vegetables into 2-in. pieces; place in a 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

   Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks.

3. 3

   In a blender, puree the vegetables and broth in batches; 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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