Makes 12 servings. One serving (1 cup) contains: 125 calories; 28 mg cholesterol; 129 mg sodium; 11 g carbohydrates; 11 g protein; 3 g fat or 22% of total calories.
|2||quarts chicken broth||1||tablespoon dehydrated parsley flakes|
|2/3||cup uncooked rice||3||cups bite-sized pieces cooked chicken|
|1||cup chopped celery||1/8||teaspoon black pepper, or to taste|
|3||tablespoons dehydrated onion flakes|
Pour broth in a large pot or Dutch oven. Bring to a boil and add rice gradually to keep broth boiling. Stir to be sure that rice grains do not settle to bottom. Add celery, onion, and parsley gradually to keep mixture boiling. Stir. Reduce heat, cover pot, and simmer 20 minutes, stirring occasionally. Gradually add chicken and season with pepper. Turn heat up to get the mixture simmering again; then reduce heat, cover, and continue simmering for 10 minutes. If soup becomes too thick, add boiling water or heated canned chicken broth. Serve hot. If soup will not be used within a few days pour it into moisture-vapor-resistant freezer containers and freeze. The soup should be cooled before pouring into containers.
Courtesy of the Auburn Cookbook