Title: Chicken Rice Soup
Categories: None
Yield: 1 Servings

Chicken broth; (below)
2 c Cooked rice
2 md Tomatoes; cut in wedges
1 md Green pepper; chopped
1 md Onion; chopped
1 c Frozen green peas
1 tb Capers
1/4 c Olives

-------------------------------CHICKEN BROTH-------------------------------
1 Fryer chicken; 2 1/2 to 3
-lbs
4 c Water
4 md Carrots
2 md Stalks celery; chopped
2 Cloves garlic; crushed
1 tb Instant chicken bouillon
1 ts Salt
1/2 ts Dried marjoram

Prepare chicken broth. Remove skin from reserved chicken; remove chicken
from bones. Cut chicken into pieces. Stir chicken and remaining ingredients
into broth. Heat uncovered till hot, about 10 min.

Chicken Broth: Cut chicken into pieces. Heat all ingredients to boiling in
4 qt Dutch oven; reduce heat. Cover and simmer until chicken is done, about
45 min. Skim off fat if necessary. Remove chicken from broth; reserve
chicken. Cool broth slightly and strain.

Posted to EAT-L Digest by Shawn Zehnder Lea
on Dec 9, 1997