Chicken and Rice Confetti Soup
4 large skinless and boneless chicken breasts
3-4 cups cooked Riceland Gold Parboiled Rice
1 small onion, finely diced (dehydrated onion works well too)
1 cup celery, finely diced
1 cup carrots, finely diced
1 cup frozen sweet corn
1 cup frozen sweet green peas
2 tablespoons chicken bouillon granules
1 teaspoon seasoning salt
1 tablespoon Mrs. Dash garlic and herb seasoning
Salt and Pepper to taste
- Place the chicken in a large stock pot, cover completely with water, add salt and pepper to taste, and boil until thoroughly cooked. Remove from water. Reserve broth. Let the chicken cool slightly, and then dice into bite sized pieces.
- Add onion, celery and carrots to reserved chicken broth. Add bouillon and seasonings. Boil until the vegetables are tender. Add the corn and peas, and bring back to a boil Reduce the heat to simmer and add the cooked chicken and rice (and water if more broth is needed). As soon as the chicken and rice are heated, the soup is ready to serve.
- To convert recipe to salt-free, use salt substitute and exchange the bouillon for no salt chicken broth. Any of the seasonings can be changed to your taste.
- Recipe courtesy of Tracy, vice president for edible oil sales.