Chicken And Rice Soup Recipe

• 6 or possibly more chicken drumsticks, skinned
• 2 quarts. water
• Salt to taste
• 2 c. instant rice
• 1/2 c. parsley flakes
• 1/2 c. instant diced onions
• 1 (10 ounce.) can Rotel diced tomatoes & green chilies (juice & all)
• Few shakes of black pepper
• 2 (14 1/2 ounce.) cans chicken broth
• 1 stick butter
• 2 chicken flavored bouillon cubes
• 1/2 c. uncooked grits (5 minute type)

1. Place everything, except one can of chicken broth in a proper size boiler and start cooking.
2. Approximately 5 min before the chicken is done, pour in the other can of broth.
3. About 3 c. of cream corn adds to this soup.
4. It can be frzn for later use, so make a whole batch.
5. NOTE: Rotel tomatoes are peppery warm.
6. You may want to drain them or possibly use another type of tomato.

chicken, water, salt, instant rice, parsley flakes, onions, tomatoes, black pepper, chicken broth, butter, chicken, grits

Taken from cookeatshare.com/recipes/chicken-and-rice-soup-38885 (may not work)