chicken and rice soup

How To Make chicken and rice soup

• 1

  In a large pot, cover the skinned chicken and all vegetables with water. Add 1/2 teaspoon salt. Cook over medium-high heat until the chicken is cooked through and all the vegetables are tender.
• 2

  Remove the chicken, and set it aside and let cool.
• 3

  Remove pan from heat and let it cool for an hour. (if vegetables and broth are too hot when they are put into the blender, it will crack the blender.)
• 4

  Take one cup of liquid from the pan and pour it into the blender. Add each of the vegetables from the pan and puree. It doesn't matter if you puree just the onions and then the celery or a small amount of several at one time. Each time pour the puree back into the soup pot. The pureed vegetables will naturally flavor and thicken your soup stock. Stir.
• 5

  Pull the chicken off the bone in bite-sized pieces. Add to soup stock.
• 6

  Reheat the soup to boiling and add 2 cups of instant rice. Cover the pot with a lid and remove it from heat. Let sit for five minutes. Serve immediately.
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