Southern Chicken Rice Soup

1. 1

   Place chicken, water and salt in a soup kettle or Dutch oven. Slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until the chicken is tender.

2. 2

   Remove chicken and set side until cool enough to handle. Remove meat from bones and discard bones and skin. Cut chicken into bite-size pieces. Skim fat from broth. Add the rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.

3. 3

   Add the chicken. Simmer for 30 minutes or until vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.