This chicken and rice soup will perk you up on a gloomy day, soothe the raspy throat if you have a cold and bring the all-around comfort one expects from a delicious soup. And our young friend Allison likes it!
5 chicken thighs
8 cups water
3 medium onions, diced, sauteed and then added
8 medium carrots, peeled and cut into coins
1/2 cup rice, uncooked
1 can Campbell’s Condensed Cream of Celery Soup
2 teaspoons chicken bouillon
Simmer all ingredients for one hour, stirring regularly so that nothing sticks to the bottom of the pot. Remove the chicken thighs. Let cool. Then cut the meat off the bones and into bite-sized pieces. (Discard bones, skin and gristle.) Add the chicken back into the soup and serve with crackers.