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Chicken and Rice Soup| 3 | | carrots — thinly sliced | | 1 | | celery stalk — minced | | 1 | Tbsp. | butter | | 1 | qt. | chicken stock | | 2 | c. | chicken — chopped and cooked | | 1 | c. | cooked rice |
| 1. | In Saucepan, sauté carrots and celery in butter 5 minutes. | | 2. | Add stock and bring to boil. | | 3. | Simmer until vegetables are tender (about 15 minutes). | | 4. | Add chicken and rice. | | 5. | Heat through and serve. |
(from Whitney Bills) |
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