Chicken Rice Soup

 This week I canned some Chicken Rice soup which will be handy for quick winter meals. The recipe is for quarts but since there's only two of us a pint is enough.

1/3 cup uncooked rice

1/3 cup chopped carrots

1/3 cup chopped celery

1/4 cup chopped onion

1/2 c. cooked and chopped chicken

1 tsp. salt

1 Tbs. chicken bouillon

Put all in a quart jar. Fill to the neck with hot water. Cook jars in hot water bath 2 hours.

Add more water and bouillon when you heat and serve it.

For 14 quarts:

1 bunch celery

2 lb. carrots

2 1/4 lbs. rice

5 medium onions (2-2 1/2 lbs.)

7 cups chicken.