Chicken and Rice Soup
By 
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
Prep and Cook
- 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.
