Chicken-Rice-Vegetable Soup-Stew
Chicken-Rice-Vegetable Soup-Stew is an impressive dinner. Made with 2 1/2 to 3 lb. fryer, cut up and remove excess fat, 2 1/2 qt. water, 1 1/2 tsp. salt, 3 or 4 peppercorns and 2 bouillon cubes, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cook first 4 ingredients together; simmer until tender, about 30 minutes.
Remove chicken from broth.
Strain broth and return to clean kettle.
Add to boiling broth the next 8 ingredients.
Cook 20 minutes or so.
Add chopped chicken.
Add frozen green peas.
Cook until done, at least 10 more minutes.
Add milk; add thickening, if desired, and adjust seasoning.
If canned vegetables are used, add with chopped chicken.
π· Perfect Pairings
Complete your meal with these
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