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Ingredients
1 Large onion, thinly sliced
1/3 Cup celery, finely chopped
3 Tablespoons carrots, sliced
3 Tablespoons unsalted butter
8 Large tomatoes, peeled, seeded, chop
8 Cups chicken broth
3 Tablespoons uncooked rice
1/2 Teaspoon salt
Thyme, to taste
Freshly ground black pepper, to taste
1/3 Cup fresh parsley, finely chopped
Instructions
In a saucepan, saut� onion, celery and carrots in butter until soft but not brown. Add tomatoes and a small amount of chicken broth. Simmer 20 minutes. In a soup kettle, combine saut�ed vegetables, remaining chicken broth and rice. Season with salt, thyme and pepper. Simmer 20 to 30 minutes. Serve garnished with parsley.