Chicken Soup with Rice from Monday-to-Friday Cookbook by Michele Urvater
Even though I originally made this soup to warm us up on a winter night, I agree with Maurice Sendak who says, “All seasons of the year are nice for eating chicken soup with rice.” While this...
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Cooking tools:
- Stove
- Pot
Ingredients
- 1 clove garlic
- 1 tablespoon lemon juice
- 3 cups water
- 2 cups chicken broth
- 1 cup fresh parsley leaves (optional) Salt and freshly ground black pepper
- 1 pound boneless, skinless chicken breasts
- ½ cup long-grain white rice
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