Chicken, Rice, and Vegetable Soup
Ingreadient
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5 cups water, or more as needed, divided
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1 (14.5 ounce) can chicken broth
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2 skinless, boneless chicken breast halves - cut into cubes
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3 medium carrots, chopped
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3 stalks celery, chopped
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1 medium onion, chopped
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2 cubes chicken bouillon
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⅓ cup uncooked white rice
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salt and pepper to taste
Direction
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Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
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Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.
