Old-Fashioned Chicken Rice Soup
|ID: 483 Soup|
|Yield/Servings: 4 servings|
|1 - 3/12 lb. roasting chicken|
3 quarts water
salt to taste
1/4 bay leaf
|4 medium-sized carrots, cubed|
1 stalk celery with leaves
1 medium-sized onion, peeled
2 whole cloves
1/2 cup brown rice
Place chicken in large pot with water, salt, peppercorns and bay leaf. Bring to a boil and skim to remove any foam from surface. Reduce heat; add carrots, celery and onion studded with cloves. Cover and simmer for one hour until tender. Skim off fat. Lift out chicken. Discard celery, onion and bay leaf. Add rice to broth and simmer until tender. Remove chicken from bones; cut into bite-size pieces. Return to broth and heat about 20 minutes.
|Recipe Source: Rosauers|
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.
[ Close window to return to record ]