RIVERVIEW’S CHICKEN & RICE SOUP
1 fryer, 3-3.5 lbs.
1 medium onion, chopped
2 stalks celery, chopped
2 c. cooked rice
Boil chicken, onion, celery, salt and pepper for 45-60 minutes or until chicken is tender. Remove chicken and debone. Cut chicken into small pieces. Add rice and chicken back to broth. Bring to a boil; then simmer 15 minutes.