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Chicken Soup

  • Yield: About 6 cups


  • 1 tablespoon olive oil
  • 1 diced onion
  • 2 celery ribs, diced
  • 3 cups chicken broth
  • 2 cups water
  • One-half teaspoon salt
  • One-half teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 cups cooked rice
  • 2 cups shredded, cooked chicken
  • One and one-half cups vegetables, such as carrots, green beans, broccoli, or Chinese
  • Vegetables


  • Heat the oil in a large, heavy pot over medium heat. Add the onion and celery, and cook, stirring, until they are soft, 3 to 4 minutes. Add the broth, water, salt, pepper, and bay leaf. Simmer for ten minutes. Stir in the rice, chicken and vegetables. Simmer until heated through, about 10 minutes longer.