Cook chicken with salt until done. Save broth to use for the liquid. I like to do the chicken a day ahead, so broth can get cold and grease comes to the top to remove. Add softened water to the broth to make 5 quarts. Add rice and cook in crock pot for hours. I start it on low at 10-30 at night.
In the morning I add potatoes, celery, and onions to taste, the cut up chicken, and the dry Lipton soup.
It should be ready to eat at noon. Please do not cook in granite, and make sure chicken is cooled properly. I use a 6 qt. crockpot. Left overs freeze fine.
Originally Submitted
9/29/2011
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