Easy Chicken Rice Soup

My daughter doesn’t care for rice, but she LOVES this soup. I put the vegetables in my little food processor where they get finely chopped. This way, she eats ALL the vegetables. I, myself, don’t like big pieces of veggies in my soup. The key is to sauté the veggies first. Half a cup of rice is PLENTY for this recipe. It triples up. Hope you enjoy!

Easy Chicken Rice Soup

1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 or 2 tbsp butter
parsley
½ cup rice, uncooked (Dainty long grain rice works best for soups)
340 ml can of V8 Juice
900 ml container chicken broth (those large cartons of broth)

Sauté onion, celery, and carrots in butter until onions become transparent.

Add parsley and rice. Stir to coat rice with mixture, and cook for about 1 minute.

Add chicken broth and small can of V8 Juice. Cover and bring to a gentle boil until rice is cooked and splits, about 20-25 minutes.

** Dainty Rice works best for soups because the rice gets softer and splits. Uncle Ben’s long grain rice doesn’t work in soups; you don’t get the right texture and taste.

You can also add cooked chicken pieces to the soup