Chicken & Rice Soup

I received this recipe when I asked friends for their favorite soups and stews to help us get through winter during a short-term assignment in Clayton, IL in 2006. Claudine Brannen (aka Grammy C) shared this with me and we've loved it ever since.

3 c. diced cooked chicken or turkey

1 c. chopped celery

1 c. chopped onion 

½ c. butter

2 qt. Water

1 c. diced carrots

½ c. uncooked long grain rice

5 cubes of chicken bouillon (or 5 tsp.)

½ t. black pepper

In a large kettle, cook celery & onion in butter until tender. Add water. chicken, carrots, rice, broth and pepper. Bring to a boil. Reduce heat. Cover and simmer 30 min. (You can use 1 qt water and about 3 bouillon cubes to make a little less soup for a smaller family.)

It is really better the next day when the flavors meld.

Best served with soft white dinner rolls.