Chicken and Rice Soup

Serves 10 – 12

You'll Need
  • 16 cups low-salt chicken broth (homemade or 4 tetra packs)
  • 1 ½ cups of cooked chopped chicken meat
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 1 cup, frozen shelled edamame
  • ½ cup frozen corn
  • 1 cup long grain/wild rice
  • ½ cup fresh parsley, chopped finely

Good to Know: This is the perfect meal to make from left-over holiday turkeys or with the meat from a second whole chicken you cooked for the week-day Family Meal

 

Preparation
  • Pour broth into pot and bring to a boil.
  • Add onion, carrots, celery, and rice.
  • Reduce heat and simmer until vegetables and rice have softened (about 15 minutes).
  • Cooking times will vary according to rice variety.
  • Add edamame, corn, parsley and chicken to pot.
  • Season soup to taste with salt and pepper.

Good to know: Freeze homemade soup in convenient amounts in containers or sealed freezer bags.