Mark’s Chicken Soup Mark Boe
1 Whole cup-up chicken 3 Medium Potatoes Cut
6 Carrots cup up Julienne style Parsley
2-3 celery stalks, cut 1 Can Cream of Chicken soup
¼ cup brown rice 1 Can Cream of Celery Soup
¾ cup white rice Garlic Salt
Red Cracked Pepper 6 Chicken Bouillon Cubes
Boil whole fryer chicken in a 5 qt pot. Cover all chicken with water. Let cool. Remove bones, add potatoes, carrots, celery, 6 chicken Bouillon cubes, garlic salt, black pepper red cracked pepper and parsley into chicken stock. Add water to the chicken stock and boil for 30 min. Add brown and White Rice. Boil until rice is tender.