Prep Time:
Cook Time:
Total Time:
1:45 minutes
Serves:
8-10
Ingredients:
• 1 21b. whole chicken
• 1 32-oz. containers Chicken broth
• 1 32-oz. cold water
• 2 medium stalks celery, sliced
• 2 Carrots, sliced
• 1 large onion, diced
• 2 cloves garlic, finely chopped
• 1 tsp. fresh parsley
• 1 tsp. dried thyme
• 2 bay leaf
• 1 cup cooked rice
Instructions:
In a large soup pot over high heat, bring all ingredients except rice to a boil.
Keep soup at a low boil for about 1 hour over medium high heat, stirring occasionally.
Reduce heat and cook uncovered for 20-30 minutes, stirring occasionally, until vegetables are tender add rice.
Remove and discard bay leaf and serve with G/F breadsticks or G/F garlic bread. Enjoy!