Chicken With Rice Soup


I cut up my veggies in 1/2 inch chunks, you can make them smaller and dice them. It’s just a matter of preference.


  1. Add water and chopped onions, carrots and celery to a 5 quart saucepan and cook on medium heat for 20 minutes.
  2. Add the chicken broth and cook on low-medium heat for another 30 minutes.
  3. Add in the parsley, spinach and cooked chicken and cook another 15 minutes or until the vegetables are tender.
  4. Add approx. 1/4 cup cooked rice to each bowl and add in soup.
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