‘Tis the season for festive holiday celebrations and impromptu trips to schools to pick up sick children. Let’s be honest, this time of year seems to be more “flu-ish” than Jewish for us!
Good thing I had some premade broth in my freezer. You can use boxed soup broth for the recipe, just eliminate the salt edition.
My mom always put a whole tomato in chicken broth-based soup’s to add a hearty flavor with a little sweetness.
Here’s to a healthy and happy rest of December!
8 cups chicken broth
1 cup uncooked white rice
4 carrots, peeled and diced
3 parsnips, peeled and diced
4 stocks of celery, diced
1/2 yellow onion, diced
4 cloves of garlic, peeled
1 whole tomato with fork holes poked in it
Put all ingredients in crockpot and cook on low for 3 to 4 hours or until rice and veggies soft.