Don't let a cold be the only reason you serve this chicken soup...it's perfct year 'round!

Recipe by Gooseberry Patch December 2008

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
serves 16 to 20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a Dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in Dutch oven.

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  • Meanwhile, sauté carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sautéed vegetables and chicken to reserved broth. Stir in rice and salt and simmer 15 minutes.

  • Mix together milk and cornstarch; add to soup. Stir until thickened.

Source

Gooseberry Patch Family Favorite Recipes

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