Chicken Rice Soup
Cook Time | 3 - 3 1/2 hours |
Servings |
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Ingredients
- 2 chicken breasts
- 1 1/2-2 cups Carrots, sliced
- 2 tablespoons Dried parsley
- 3 teaspoons Sea Salt
- 12-13 cups Water
- 1 cup Brown Rice
Ingredients
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Recipe Notes
- Cover chicken in large pot with water. Put lid on pot and bring to a boil, reduce heat to slow boil. Cook for 1 hour.
- After 1 hour add carrots and cook another hour with lid on at a slow boil.
- After 2-2 1/2 hours use tongs to remove chicken. Cool on large plate.
- While chicken is cooling, add rice, salt and parsley to pot. Keep a slow boil.
- Shred or cut up chicken into small pieces cutting off any fat. Add chicken back into the pot and stir.
- Cook everything another hour with lid on, stirring some.
*If soup gets too thick add water or chicken broth to desired amount.
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