Shelly's Recipe

ITALIAN CHICKEN RICE SOUP

Category: Soups

1 chicken breast, boneless and skinless
6 cups water
1 large onion, chopped
3 stalks celery, sliced thin
3 large carrots, sliced thin
1 – 15 oz can ready cut tomatoes
1 tsp marjoram
1/2 tsp poultry seasoning
1/4 tsp black ground pepper
1/2 cup rice, uncooked
Salt to taste

In large soup pot combine chicken and water. Cook 20 to 30 minutes or until chicken is tender. Remove chicken from pan. Put on cutting board to cool while adding other soup ingredients. Add sliced carrots, chopped onion, sliced celery, tomatoes, marjoram, poultry seasoning and ground black pepper. Cube the chicken and add to chicken broth. Bring soup to a boil. Reduce heat, cover and simmer for 20 minutes. Add rice, cover and simmer 25 minutes longer or until rice is tender. Add salt if desired. Serve chicken rice soup with your favorite crackers. Serves: 6 - 8