 | | Microwave Chicken Soup |
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1 can chicken broth (or broth from chicken breast)
1 c. water
1/2 c. diced carrot
1/4 c. chopped celery
1/4 c. chopped onion
2 (5 oz.) cans chicken or
1 chicken breast, cooked skinned % 26 chopped in sm. pieces
1 c. English peas (frozen or canned)
1/4 to 1/2 tsp. black pepper
1/3 c. UNCOOKED instant rice |
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| Instructions |
| Combine broth, water, carrot, celery and onion in 3 quart casserole. Cover and microwave on high for 8 minutes, stirring after 4 minutes. Add chicken, peas and pepper and microwave on high for 6 to 8 minutes. Stir in rice, cover and cook for 3 minutes longer. Makes 5 to 6 cups.. |
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