OLD FASHIONED CHICKEN RICE SOUP
Category: Soups, Chicken
Yield: 6 servings
1 Roasting chicken 1 Stalk celery, with leaves
3 qt Water 4 md Carrots, cubed
Salt to taste 1 md Onion, peeled
3 Peppercorns 2 Cloves
1/4 Bay leaf 1 c Brown rice, raw
2 Sprigs parsley
Rinse chicken in cold water. Place in large pot with salt, peppercorns,
water, bay leaf and parsley. Bring to a boil, and skim to remove any foam.
Reduce heat; add carrots, cecele, onion and cloves presses into onion.
Cover and simmer for 1 hour or until chicken is tender. Skim off any fat.
lift out chicken. Remove celery, onion, bayleaf. Add rice to broth and
simmer til tender. Remove chicken from bone, cut into bite size pieces and
return to broth. heat 20 minutes.
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