Chicken and Rice Soup

Chicken and Rice Soup: 12-14 Servings

1-2 pounds cut up chicken
4 medium onions cut in eighths
6 cups chicken broth
6 carrots, sliced ( 3 cups)
3 cups sliced celery
3 potatoes, diced ( 2 -3 cups)
¼ teaspoon pepper
½ cup long grain rice

(Chicken broth: Either use prepared broth or 6 chicken boulliion cubes in 6 cups of water.)

Place all ingredients in large pot. Bring soup to a boil. Reduce heat and cook at slow boil 30 minutes (or until tender).

Let soup cool. Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Chicken Soup, Study Day - Refrigerate or freeze.

Bring to Blackhawk kitchen by Friday, Dec 16th!
Place in refrigerator. Thank you!