Mark Bittman's Chicken and Rice Soup

Recipe by budgiesntiels
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place stock in a large, deep saucepan and turn the heat to medium-high.
  • when the stock is just about boiling turn the heat down to medium so that it bubbles but not too vigorously.
  • Stir in the rice, celery, and carrot.
  • Cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
  • Stir in the chicken. If raw, cook 5 to 8 minutes or until cooked.
  • If chicken is cooked, cook 2 to 3 minutes or until hot.
  • Season with salt and pepper to taste.
  • ** you can sub 1 cup cooked chicken for the raw, if desired.
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