Chicken and Rice Soup Recipe
Ingredients
| Broiler-fryer chicken - 3 pound, discarding giblets | ||
| Water | 6 1/2 Cup (16 tbs) | |
| Onion - 1 medium, cut into large pieces | ||
| Celery with leaves - 2 ribs, cut into pieces | ||
| Garlic | 1 Clove (5gm) | |
| Bay leaf | 1 | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Long-grain rice - 2/3 cup, uncooked | ||
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| Green chiles | 1 Can (10oz), chopped | |
| Chicken bouillon cubes | 2 | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
| Green onions - chopped to garnish | ||
Directions
MAKING
1. In a stockpot over high heat bring together chicken, water, onion pieces, celery, garlic and bay leaf bring to a boil.
2. With cover reduce heat to medium-low and simmer 1 hour or until chicken is tender.
3. Strain chicken stock and chill and discard vegetables.
4. Skin and bone the chicken and cut meat into bite-size pieces; chill.
5. Skim fat from chicken stock.
6. In a dutch oven over medium-high heat combine chicken stock, carrots, rice, chopped onion, green chiles, bouillon, salt, white pepper and cumin and bring to a boil.
7. Reduce heat to low and simmer with cover for 30 minutes, adding chicken pieces during last 10 minutes.
SERVING
8. Garnish with green onions and serve warm.
1. In a stockpot over high heat bring together chicken, water, onion pieces, celery, garlic and bay leaf bring to a boil.
2. With cover reduce heat to medium-low and simmer 1 hour or until chicken is tender.
3. Strain chicken stock and chill and discard vegetables.
4. Skin and bone the chicken and cut meat into bite-size pieces; chill.
5. Skim fat from chicken stock.
6. In a dutch oven over medium-high heat combine chicken stock, carrots, rice, chopped onion, green chiles, bouillon, salt, white pepper and cumin and bring to a boil.
7. Reduce heat to low and simmer with cover for 30 minutes, adding chicken pieces during last 10 minutes.
SERVING
8. Garnish with green onions and serve warm.
Chef
