Ingredients
- In 8 qt. stock pot, cook chicken in 8 cups of water
add salt and pepper to taste,
1/2 c. celery diced (or dried celery flakes),
1/4 c. chopped parsley ( or dried parsley flakes),
1- 16 oz. bag sliced carrots (time saver note: they have the carrot chips that work great for soups),
2 leeks sliced up to the end of the white part, thinly sliced
1 tbsp. shallots, you can use onion but if you have the leeks use one or the other
3 tsp. Penzey's Chicken soup base (is far above grocery store chicken bouillon)
1 c. Brown Jasmine rice
Description
This Is A Revision Of The Traditional Chicken And Dumpling Soup, Which Is Delicious But Loaded With Empty Calories. With The Brown Rice It Adds Protein And Remains Filling.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter