03/20/2017 Chicken Vegetable Soup
Chicken Vegetable Soup
Recipe Courtesy of Cindy Schumacher
1 Uncle Ben’s instant Long Grain & Wild Rice
3 pounds chicken, cut up
6 Tbsp. instant chicken bouillon
1 yellow onion, diced
8 ounce fresh mushrooms, sliced
½ cup butter
2 cups diced carrots
2 cups diced celery
Cook chicken in about 8 cups of water over medium-high heat until tender.
Remove from broth to cool. Skim fat and residue off of the broth.
Add bouillon, carrots and celery to broth and cook until tender.
Add rice and seasoning packet that comes with the rice. Continue to cook over medium heat.
Sauté mushrooms and onion in the butter. Add to the broth.
Skin and bone chicken and cut into small pieces. Add to the broth and serve.