Old fashioned chicken rice soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Roasting chicken | |
| 3 | quarts | Water |
| Salt to taste | ||
| 3 | Peppercorns | |
| ¼ | Bay leaf | |
| 2 | Sprigs parsley | |
| 1 | Stalk celery, with leaves | |
| 4 | mediums | Carrots, cubed |
| 1 | medium | Onion, peeled |
| 2 | Cloves | |
| 1 | cup | Brown rice, raw |
Directions
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.