Rice and Vegetable Soup
From: Margot, Loretteville, Quebec, Canada
IngredientsPreparation
  • 4 cups [1 L] chicken broth
  • 1/3 cup [80 mL] white rice
  • 1/2 cup [125 mL] carrot dices
  • 1/2 cup [125 mL] turnip dices
  • 1/2 cup [125 mL] chopped celery
  • 1/2 teaspoon [2.5 mL] basil
  • Salt and pepper
  • Into a casserole, bring chicken broth to a boil.
  • Mix in rice, carrot and turnip dices, chopped celery and basil.
  • Season to taste.
  • Simmer over medium heat for 15 to 20 minutes, or until rice and vegetables are soft.
  • Serve.