CHICKEN RICE VEGGIE SOUP
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
4 cups chicken broth
4 stalks celery, cut into pieces
6 carrots, cut into pieces
1 1/4 pounds skinless boneless chicken breasts
Salt and Pepper
1/2 cup rice
1 tbs tomato paste
4 tomatoes, chopped
1 cup frozen peas
1/3 cup heavy cream
1/4 cup chopped parsley
1 tbs lemon juice
Combine broth, celery and all but 1/2 cup carrots in a pot, bring to a simmer. Add chicken, salt and pepper, simmer until chicken is cooked through. Remove chicken, let cool slightly. Reserve broth. *Combine 4 cups water, rice, tomato paste, tomato and remaining carrots in a pan, bring to a boil, simmer until rice and carrots are tender. Puree rice mixture in a blender until smooth, whisk into pot with broth mixture. Add peas, cream and remaining tomatoes. Bring to a simmer. *Shred chicken, return it to soup. Stir in parsley and juice. Season. SERVE with crackers & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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