2 x 2 Soup
2 largeboneless, skinless chicken breast
2 ccarrots chopped 1/2 in thickness
2 ccelery chopped, 1/2 in thickness may leave the leaves on stalk
2 largepotatoes quartered
2 mediumonions chopped
2 crice, instant optional
1 boxchicken broth
How to Make 2 x 2 Soup
- In large kettle bring water to boil. Add chicken breast. While they are cooking, chop veggies into 1/2 inch chunks. Peels and quarter potatoes. You may leave the leaves from the celery on.
- Remove chicken breast and put to side. Add veggies and rice to the chicken water with a can of chicken broth. Add 1/2 tsp salt, 1 tsp pepper.
- With knife or I use two forks I shred chicken breast into chunks. Not to small. Put back into water with veggies and rice. Bring to rolling boil, reduce heat and let simmer 2 hours. Season to taste with salt and pepper.