Chicken and Rice Soup (food storage edition)
1 onion (or dehydrated onion)
2 stalk celery (or dehydrated celery)
2 carrots (or dehydrated carrots)
1 can chicken breast
2 cups chicken bullion
3 cups water
1 1/2 cup rice
Oregano
Pepper
Salt
Cook celery, carrots, and onions in oil until soft. Add chicken and broth from bottle. Add broth or bullion, water, rice, and seasoning. Cover, cook for twenty minutes. Add more water if necessary.
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