Minted Chicken and Rice Soup
|Chicken||5 Ounce, skinned, boned and cut into 1 inch cubes|
|Water||2 Cup (32 tbs)|
|Uncooked long grain rice||1 Ounce|
|Diced onion||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Freshly squeezed lemon juice||1 Tablespoon|
|Instant chicken broth and seasoning mix||2 Ounce (2 packets)|
|Chopped fresh mint||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
1) Combine togrther all the ingredients, except for the mint and pepper, in a 1-quart microwavable casserole.
2) Microwave the mixture on HGIH (100%) for 13 minutes. Stir halfway through the cooking time. Once the chicken is cooked thoroughly, stir in the pepper and mint.
3) Serve the Minted Chicken and Rice Soup hot.