Vegetable, Chicken And Rice Soup

1. 1

   Add the 6 cartons of chicken broth and the chicken thighs into a large pot. Bring to a gentle boil.

2. 2

   While the thighs are cooking slice up the celery ribs and add them to the whole baby carrots in a bowl. (I chop up some of the celery leaves too). Add the bowl of veggies, including mushrooms and the seasonings to the broth and thighs. After the thighs have cooked about 20 minutes, remove them and cut into bite size pieces. Return to pot. Cook another 20 minutes then add rice. Cook for an additional 20 minutes or until veggies are tender and rice is done. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.