Chicken, Rice, and Vegetable Soup

Name: Chicken, Rice, and Vegetable Soup
Total time: 55
Yield: 4
Ingredients: 5 cups water, or more as needed, divided; 1 (14.5 ounce) can chicken broth; 2 skinless, boneless chicken breast halves - cut into cubes; 3 medium carrots, chopped; 3 stalks celery, chopped; 1 medium onion, chopped; 2 cubes chicken bouillon; 0.333 cup uncooked white rice; salt and pepper to taste

Recipe by Gary Coveney from allrecipes.com

Lunch,Soup 55 Mins.

Ingredients

4 servings

•

5 cups water, or more as needed, divided
•

1 (14.5 ounce) can chicken broth
•

2 skinless, boneless chicken breast halves - cut into cubes
•

3 medium carrots, chopped
•

3 stalks celery, chopped

•

1 medium onion, chopped
•

2 cubes chicken bouillon
•

0.333 cup uncooked white rice
•

salt and pepper to taste

Instructions

Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.