This was another simple meal. My daughter had dance and my husband had bowling so time was short to get dinner on the table.
Chicken and Rice Soup
4 chicken leg quarters or 8 chicken thighs, skin removed
2 cloves garlic, minced
2 medium onions, diced
4 stalks celery, sliced
3 carrots, sliced
Salt and pepper to taste
Cilantro to taste
2 C. rice, cooked
In a large pot cover the chicken and all the vegetables with water to cover (do not add rice yet), season to taste. Cook over medium high heat for about 1 hour or until chicken is cooked through and vegetables are tender. Remove the chicken, set aside and let cool, remove meat and return to the pot, add rice and heat through.
For some more great ideas on how to use chicken thighs check out $5 Dinner Mom
