Chicken Soup

Hazel Smith's Hot Dish Recipe of the Week

Chicken Soup

1 cooked 3-pound chicken
1 package frozen peas
2-3 carrots, peeled and chopped
1 large onion, peeled and chopped
½ teaspoon basil
½ teaspoon pepper
1 cup rice

Wash chicken, place in a large pot and cover with water. Cook until tender — about 1¼ hours. Cool chicken and broth. Remove skin and bones from chicken. Place into broth, add rice and chopped onion. Cook 15-20 minutes, until rice is tender. Add carrots and peas. Cook until tender.