Yield: 1 servings
|8 cups||Canned low-salt chicken broth; (or more)|
|2||Celery stalks; chopped|
|3 larges||Garlic cloves; chopped|
|1 cup||Uncooked long-grain white rice|
|2 tablespoons||Chopped fresh thyme or 2 teaspoons dried; crumbled|
|2 cups||Diced cooked chicken|
|Fresh chopped parsley|
Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.