Chicken Broth and Rice Soup Recipe

ingredients

2 tablespoons butter
1/2 small onion, peeled and diced
1 small leek, washed well and sliced thinly
1 medium carrot, peeled and sliced
1 stalk celery, sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 dash celery seeds
4 teaspoons chopped fresh parsley
6 cups chicken stock, cold
1/2 cup parboiled rice
salt and pepper, to taste

directions

Melt the butter in a large saucepan over medium heat. Add the onion and leek. Cook, stirring, for 3-4 minutes or until the onion begins to soften.

Add the carrot, celery, thyme, basil, celery seed, and parsley. Stir well, cover the pan, and let cook for 2-3 minutes.

Add the chicken stock and bring the stock to a boil. Add the rice and reduce the heat to a simmer.

Cook, covered, for 15-20 minutes or until the rice is tender.

Season with salt and pepper and serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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