Mark Bittman'S Chicken And Rice Soup - cooking recipe

Ingredients

5 -6 cups chicken broth
1/2 cup long grain white rice
1 carrot, peeled and cut into thin slices
1 stalk celery, thinly sliced
1 cup chicken, raw
salt and pepper, to taste

Preparation

Place stock in a large, deep saucepan and turn the heat to medium-high.
when the stock is just about boiling turn the heat down to medium so that it bubbles but not too vigorously.
Stir in the rice, celery, and carrot.
Cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
Stir in the chicken. If raw, cook 5 to 8 minutes or until cooked.
If chicken is cooked, cook 2 to 3 minutes or until hot.
Season with salt and pepper to taste.
** you can sub 1 cup cooked chicken for the raw, if desired.