chicken and rice soup




4 cups chicken*, diced
1# baby carrots, cut in half
4 celery hearts, diced
1 medium yellow onion, diced
10-12 mushrooms, sliced
1 1/2 cups brown rice, instant
10 cups water
1 TBSP + 2 tsp Chicken Bouillon
1 TBSP Garlic Powder
Fresh parsley
Pepper** to taste


In large pot, add water, chicken, carrots, celery, onion, and garlic powder. Bring to a boil, add chicken base, stir, cover, cook for one hour, or until carrots are fork tender. Increase heat, bring broth back to a boil; add mushrooms and rice; cover and simmer 5-10 minutes on low.

*For fullest flavor, the use of chicken quarters is recommended.
**Because of the sodium content of the bouillon, salt is NOT recommended.

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