Rainy Day Chicken and Rice Soup
- 2 tablespoons dried parsley
- 1/2 teaspoon pepper
- 1/2 yellow onion, finely chopped
- 4 boneless, skinless chicken breast halves
- 5 chicken bouillon cubes
- 6 carrots, peeled and sliced
- 4 medium red potatoes, peeled and cubed
- 6 ounces fettuccine noodles
- 3/4 cups instant rice, uncooked
- One 12-ounce brick processed cheese, cubed (about 3 cups), such as Velveeta
- In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water.
- Bring to a boil and cook for about 30 minutes.
- Remove and reserve the chicken from the broth, then strain the broth into a large bowl.
- Discard the onion mixture.
- Allow the chicken to cool and cut into cubes.
- Measure the broth and add water so that you have 8 cups of liquid in the large stockpot.
- Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes.
- Add the noodles and cook for 10 minutes more.
- Remove the pot from the heat and add the rice and reserved chicken.
- Stir the mixture and let it stand for 10 minutes before serving.
- Garnish with cubed cheese.
parsley, pepper, yellow onion, chicken, chicken bouillon cubes, carrots, red potatoes, noodles, instant rice, cheese
Taken from www.foodnetwork.com/recipes/trisha-yearwood/rainy-day-chicken-and-rice-soup.html (may not work)