Chicken Rice Soup ~ Easy, Fast and Frugal

Last week, I made some homemade chicken broth.  I had a quart left in the fridge that needed to get used, so I threw together a quick soup. 

I'm posting this, at the request of my friend Lisa.  Although, it's a pretty easy recipe, I thought I'd share! 

Chicken Rice Soup

Ingredients:

• 1 quart homemade chicken broth
• 1-2 cups water (or additional broth) *
• 1 cup carrots, carrots
• 1  medium onion, chopped
• 1/4 cup celery, diced
• 2 cups cooked chicken, diced
• 1-2 cups cooked rice

Directions:

• bring homemade broth to a boil in soup pot on stove, medium-high heat.
• add water (or additional broth) if needed
• add vegetables, cover and reduce heat to low
• simmer until vegetables are tender
• stir in chicken and rice
• heat through

Notes:

* I made the homemade broth (more about that in a future post) using the cooking juices and bones/carcass from a whole chicken cooked in the crock pot (recipe on my other blog).  The spices on the chicken made this a very dark, spicy broth.  I needed about 1 1/2 cups of water to dilute it enough to be a light flavored broth for a light soup. 

This soup turned out great!  It was a really quick, easy and frugal meal!  I really just cleaned out the fridge of some veggies that needed to get used and the homemade broth I had made the week before!  Joe picked up a loaf of crusty bread on his way home from work! 

There is just one small bowl left and I'm eating that for lunch today!