Chicken and Rice Soup Recipe

• ½ cup Celery (sliced)
• 1 pound Chicken Breasts (skinless, boneless, cooked, and diced)
• 72 ounces Chicken Broth
• 3 cups Water
• 2 cups frozen Vegetables (mixed)
• ¾ cups Rice (rinsed)
• 1 tbsp Parsley Leaves
• 2 tsp Lemon Juice
• Herb Seasoning (as required)

• Combine chicken broth, vegetables and rice with water in a pressure cooker. Cook until tender for 20-25 minutes on medium-high heat.
• Add celery and bring to a pressure again.
• Blend until smooth, add chicken cubes, lemon juice, and seasoning. Mix well.
• Heat thoroughly.
• Garnish with parsley and serve.