Chicken and Rice Soup

We went to the grocery store yesterday, and chicken was on sale, so I (of course) stocked up on it.  Needless to say, we will be eating a lot of chicken dishes in the near future! (Although, most of what I bought I went ahead and put in the freezer, because I always try to have some on-hand to use for whatever.)  Since we are both still somewhat sick, I thought it would be good to have some chicken soup of some kind. However, I made Chicken Noodle Soup not long ago, so I thought it would be nice to make some chicken and rice soup for a change.

  

A change from traditional Chicken Noodle

Chicken and Rice Soup

2 T. butter

2 large ribs of celery, chopped
2 medium carrots, diced
1 small yellow onion, diced
2 chicken leg quarters or 1 large breast (with skin)
4 chicken bouillons
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. rice (white or wild)
1 tsp. dried parsley
6 c. water

Prepare vegetables as indicated. In a large cooker, melt butter, and add celery, carrots and onion. Saute until tender, but do not brown. Add water and chicken.  Cover with lid, and cook for about 25 minutes, or until chicken is done.  Remove chicken from stock, and transfer to cutting board. Check stock for any solid pieces that may have formed during cooking and discard. As soon as chicken is cool enough to handle, remove skin, and pick meat from bones, discarding any unused parts. Cut chicken into pieces of desirable size, and transfer back to stock. Add chicken bouillons, rice, salt, pepper and parsley.  Cook covered for about 20 more minutes until rice is tender (wild rice may take longer). Serve hot with crackers or grilled cheese sandwiches.

In making this soup for us, I dice the celery very fine because my husband wouldn't want to eat it if he could see it! (Anyone else have this problem..?) Otherwise, you would be able to see the sliced celery in there.

Goes great with hot, grilled cheese sandwiches!