Chicken, Rice and Vegetable Soup

Cooking Recipes Catalogue

Bite-sized pieces of chicken breast are simmered in chicken stock enriched with bouillon cubes, in this soup with carrots, celery and white rice.

INGREDIENTS (for 4 servings):


  • In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
  • Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.