Old Fashioned Chicken Rice Soup Recipe
This Old Fashioned Chicken Rice Soup is a class apart from the rest ! Try out this savory rice and chicken appetizer. Let me know if you like it this Old Fashioned Chicken Rice Soup.
Ingredients
| Roasting chicken | 3 1⁄2 Pound (Ready To Cook) | |
| Water | 3 Quart | |
| Salt | To Taste | |
| Peppercorns | 3 | |
| Bay leaf | 1⁄4 | |
| Parsley sprigs | 2 | |
| Carrots | 4 Medium, washed and cut into cubes | |
| Stalk celery | 1 (With Leaves) | |
| Onion | 1 Medium, peeled | |
| Whole cloves | 2 | |
| Raw brown rice | 1⁄2 Cup (8 tbs) | |
| Chopped parsley | 2 (For Garnishing) |
Directions
Rinse chicken well in cold water.
Place in large pot along with three quarts of water, salt, peppercorns, bay leaf and parsley.
Bring to a boil and skim to remove any foam from surface.
Reduce heat; add cubed carrots, celery and onion (press cloves into onion).
Cover and simmer for one hour or until chicken is tender.
Skim off fat.
Lift out chicken; let cool slightly.
Remove celery, onion with cloves, and bay leaf; discard.
Add rice to broth and simmer slowly until tender.
Meanwhile, remove chicken from bones; cut into bite size pieces.
Return chicken to broth and heat thoroughly (allow about 20 minutes).
Garnish with parsley before serving.
Place in large pot along with three quarts of water, salt, peppercorns, bay leaf and parsley.
Bring to a boil and skim to remove any foam from surface.
Reduce heat; add cubed carrots, celery and onion (press cloves into onion).
Cover and simmer for one hour or until chicken is tender.
Skim off fat.
Lift out chicken; let cool slightly.
Remove celery, onion with cloves, and bay leaf; discard.
Add rice to broth and simmer slowly until tender.
Meanwhile, remove chicken from bones; cut into bite size pieces.
Return chicken to broth and heat thoroughly (allow about 20 minutes).
Garnish with parsley before serving.
Chef
