Posted in Recipes

A few weeks ago, we enjoyed a wonderful weekend with Memom & Aunt Karen.  One of our delights that weekend was a wonderful soup... 

Memom's Chicken & Rice Soup

• Whole Chicken
• Onion - Diced
• 3 Ribs Celery Diced
• Salt & Pepper
• 10oz Mahatma Saffron Yellow Rice **Next time I'll use the 5oz 
• Peas & Carrots - Frozen

1. On stove top, cover Chicken with water, add Onions & Celery.  Bring to boil & cook til done (2hrs).  Remove Chicken & all bones :).  Debone Chicken & dice.  Remove the fat from the broth.
2. Bring broth w/ onions & celery to boil add rice.  Cover and cook until done.
3. Add Carrots & Peas (& corn too if ya wish) & add back Chicken & cook til carots are just done.  (With the 10 ounces of riced I added back in like 3 cans of broth.... that's why I'll go to the 5 ounce next time.... and a little white rice if needed...  ) 
4. Serve with crackers and Enjoy!!  Freeze in small zips for and easy lunch on cold winter days!!

I took the soup to our Small Group last night!!  I think Caleb (4) liked it the most!!  What fun!! 

Rejoice in the Lord always!  ss