Chicken & Rice Soup With Condiments Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Broiler-fryer chicken3 1⁄2 Pound, cut up (1 Piece, 3 To 3 1/2 Pound)
 Homemade chicken broth/Canned regular-strength chicken broth10 Cup (160 tbs)
 Onions2 Medium, quartered
 Chopped parsley1 Cup (16 tbs)
 Canned tomato paste5 Tablespoon
 Long grain white rice1⁄2 Cup (8 tbs)
 Black beans1 Cup (16 tbs)
 Pepper sauce To Taste
 Cilantro butter1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3344 Calories from Fat 781

% Daily Value*

Total Fat 87 g134.2%

Saturated Fat 30.4 g151.9%

Trans Fat 0 g

Cholesterol 4191.6 mg

Sodium 7815.5 mg325.6%

Total Carbohydrates 275 g91.7%

Dietary Fiber 38.5 g153.8%

Sugars 41.3 g

Protein 347 g694.1%

Vitamin A 2890.3% Vitamin C 573.7%

Calcium 56.3% Iron 596.6%

*Based on a 2000 Calorie diet

Directions

Rinse chicken pieces and pat dry; pull off and discard lumps of fat.
In an 8- to 10-quart pan, combine broth, chicken, onions, parsley, and tomato paste; cover and simmer until meat at thighbone is no longer pink (cut to test), 30 to 40 minutes.
Remove from heat.
Lift out chicken and let cool; discard skin and bones.
Tear meat into bite-size pieces and set aside.
Strain broth; discard onions and parsley.
Bring broth to a boil and add rice.
Reduce heat, cover, and simmer until rice is tender to bite, 20 to 25 minutes.
Skim and discard fat from broth.
Add chicken; simmer until chicken is hot, about 5 minutes.
Season to taste with salt and pepper.
To hold for up to 3 hours, pour into a 3 1/2-quart preheated thermos.
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