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Cure-All Chicken Rice Soup Recipe

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This recipe for Cure-All Chicken Rice Soup, by , is from Cookbook, 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!

Contributor:  
Contributor:  
Lynn P. (Fitting Designs Manager)

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken (3 lbs.). rinsed, patted dry, and cut into 8 pieces
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 garlic cloves, finely chopped
2 bay leaves
2 tsp. salt
tsp. black pepper
tsp. dried tarragon
1 c. long grain white rice
⅓ c. chopped fresh parsley

Directions:
Directions:
In a large stockpot, combine chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon. Bring to a boil over high heat. Reduce to simmer and cook until the chicken is cooked through, about 45 minutes. Remove chicken and carrots from the pot and set aside. Strain the remaining liquid and discard the solids. Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes. Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin. Cut the meat into bite-size pieces and thinly slice the carrots. Return the chicken and carrots to the pot. Simmer for 5 minutes. Adjust seasoning and stir in the parsley just before serving.

Number Of Servings:
Number Of Servings:
6-8 Servings

 

 

 

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