Chicken Soup For The Cold 2 | Just A Pinch Recipes
Place the stock in a large, deep saucepan or casserole, and turn the to medium-high. When it is just about boiling, turn the heat down to medium so that it bubbles but not...
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Cooking tools:
- Saucepan
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Pot
- Airtight container
Ingredients
- 5 to 6 cup(s) chicken stock, light
- 1/2 cup(s) long grain rice or pasta
- 1 carrot, peeled and thin slices
- 1 celery stalk, minced
- 1 cup(s) raw or cooked chopped chicken
- - salt and ground pepper to taste
- - minced parsley for garnish
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