Chicken Soup
Sunday, October 21, 2012
Ingredients:
6 chicken breasts
3/4 cup of brown rice
2 celery stalks
2 carrots
1/2 onion
1 lime
2 cans of spicy, diced tomatoes
2 bay leaves
parsley
salt
pepper
lemon pepper seasoning (optional)
Directions:
Boil an extra-large pot of water with salt. Add 2 cans of juicy diced tomatoes and ¾ cups of brown rice into the water. While the soup boils, dice the chicken into small cubes and toss in the water. Dice fresh celery, carrots and onions and add to soup. Add salt, pepper, 2 bay leaves, parsley, and lime to your liking. Let the soup cook at a low temperature for 45 minutes or until the chicken and rice are fully cooked.
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