Hannah Yoder’s Chicken Rice Soup

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1 small chicken, roasted, picked off the bone (Skin & bones can be used to make broth)

Fat from the roasted chicken or 3 T butter

2 cups cooked rice

1 onion, chopped

3 stalks celery, chopped

5 carrots, chopped

1 cup frozen peas

2 cloves garlic, crushed

2 quarts chicken broth (homemade or canned)

Pinch of Italian seasoning

Salt and pepper to taste

Pour fat from the roasted chicken into soup pot. Add butter if necessary to make about 3 tablespoons. (Or just use 3 T butter) Sauté onion, celery & carrots until crisp-cooked, about 10 minutes. Add the crushed garlic. Cook 2 minutes. Add broth and bring to a boil. Add chicken and bring to boil again. Add rice, frozen peas and seasoning. Heat until peas are hot and serve. Salt & pepper to taste.

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