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Recipe Source: cdkitchen.com
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Chicken Broth and Rice Soup
Category: Soups
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Serves/Makes: 4
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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