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Cuban   -   Sopa De Pollo Con Arroz   adapted from A Taste of Cuba by Linnette Creen

  • 10 Cups Chicken Stock
  • 1 Pound Chicken Breast -- stripped
  • 1/4 Cup Butter
  • 2 Large Onions -- chopped
  • 6 Stalks Celery -- chopped
  • 6 Medium Carrots -- chopped
  • Salt And Pepper -- to taste
  • 2 Cups Cooked Rice
  • Parsley -- for garnish
Directions In large soup pot, bring stock to a boil. Add chicken and reduce heat to a simmer. In small pan, melt butter over medium heat. Add onions, celery and carrots. Saute until celery is tender. Add vegetables to the pot and simmer for 30 minutes. Add salt and pepper and rice. Simmer for 5 minutes. Serve garnished with parsley.
Serves 8
Time to Make 0:00

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