Chicken And Rice Soup Recipe
Ingredients
1 chicken, 2 1/2 to 3 pounds, cut in serving pieces
2 teaspoons salt
2 quarts boiling water
1/2 cup raw rice
1 bay leaf
2 sprigs parsley
1/8 teaspoon black pepper
1/4 cup butter
1 onion, sliced
1 garlic clove, minced
1/4 teaspoon marjoram
1/4 pound cooked ham, diced
Directions
Wash chicken.
Pat dry, sprinkle chicken with 1 teaspoon salt and pepper.
Brown chicken in butter in deep kettle.
Remove, cook onion and garlic in butter until tender.
Return chicken to kettle, add water and remaining ingredients, except ham.
Cover.
Simmer until chicken is tender, about 1 hour; remove chicken.
Remove and discard bones.
Cut chicken in pieces.
Return to kettle; add ham.
Reheat
Pat dry, sprinkle chicken with 1 teaspoon salt and pepper.
Brown chicken in butter in deep kettle.
Remove, cook onion and garlic in butter until tender.
Return chicken to kettle, add water and remaining ingredients, except ham.
Cover.
Simmer until chicken is tender, about 1 hour; remove chicken.
Remove and discard bones.
Cut chicken in pieces.
Return to kettle; add ham.
Reheat
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