This is my recipe for a Chicken Soup that we really love and is fairly easy. Each one of the kids like the carrots cut differently, so I have to cut a few carrots length ways for William, like coins for Lizzy, and chopped up for Emily and Molly. If you can normalize the carrot it only takes about 10 minutes to get ready for the simmering.
yield: 6 2-cup servings
2 Tbsp butter
6 celery stalks, sliced (leaves too)
1 medium onion, finely chopped
3 large carrots, quartered and diced
2 cups roasted chicken or turkey
12 cups water
3 chicken bouillon cubes (the big ones)
1 1/2 tsp salt
1 tsp tarragon
1/2 tsp pepper
3/4 cup brown rice
1. In a large stockpot, melt butter. Add celery, onion, and carrots; sauté 5 minutes or until tender. Add remaining ingredients, stirring to combine. Bring to a boil; reduce heat to low and simmer 40 minutes or until rice is done.
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