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Old-Fashioned Chicken Rice Soup Recipe

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This recipe for Old-Fashioned Chicken Rice Soup is from Collected Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken (roaster, 3 1/2 lbs.)
12 c. cold water
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 medium-size carrots, cubed
1 stalk celery, with leaves, halved
1 medium-size onion, stuck with 2 cloves
1/2 c. uncooked brown rice
chopped fresh parsley
Directions:
Directions:
In a large heavy-bottom soup pot, place chicken, water, peppercorns, bay leaf, & parsley sprigs. Bring to a boil and skim foam from surface.
Reduce heat and add carrots, celery, and onion. Cover and simmer for 1 hour, or until chicken is tender.
Lift out chicken and set aside. Remove celery, onion with cloves, and bay leaf and discard. Skim fat from surface of stock, then add rice, cover and simmer slowly until tender, 30-35 minutes.
Meanwhile, remove chicken from bones and cut meat into bite-size pieces. Return chicken to stock and heat thoroughly, about 20 minutes. Garnish with chopped parsley before serving.

 

 

 

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