CROCK POT CHICKEN AND RICE SOUP
This recipe makes 8 servings. 6 boneless and skinless chicken breasts, cut into bite sized pieces 1 onion, chopped 2 carrots, thinly sliced 20 ounces frozen peas 5 teaspoons chicken bouillon granules 1 teaspoon celery seed 1 teaspoon basil ½ teaspoon thyme ½ teaspoon sage Pepper 5 & ½ cups hot water 1 cup Minute rice, raw Method 1. Place all ingredients, except rice, into crockpot in order listed and cook 1 hour on high. 2. Reduce heat to low and cook an additional 6 to 8 hours. 3. Add rice, return cover and cook an additional hour on high. 4. Serve with warm French bread. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
