Michelle's chicken soup
3 stars - based on 10 reviews
- 2 chicken marylands, skin and fat removed
- 1 stick of celery, chopped
- 1 onion, diced
- 1 large carrot, grated
- 2 packets chicken noodle soup
- handful of rice
Remove fat and skin from chicken and place in a pot with enough water to cover. Bring to the boil and simmer until chicken is cooked through (approximately 15 minutes). Remove chicken from stock and allow to cool.
Remove meat from the chicken bones and add to the stock along with all other ingredients. Boil until all the vegetables are tender and rice is cooked. Serve with crusty bread.