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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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