In a large pot over medium heat, melt the butter. Sauté the
celery and onion for about 5 minutes. Add the minced garlic
and sauté for 1-2 minutes. Add all of the remaining ingredients
into the pot and heat through
Makes 6 cups of soup and can be frozen for two months
Originally Submitted
9/5/2014
0 Out of 5 from
0 reviews
You can add this Chicken & Rice Soup recipe to your own private DesktopCookbook.