Special Chicken Soup
1 broiler-fryer chicken (3 1/2-4 lbs)
3 quarts water
1 medium onion, quartered
4 celery ribs
2 chicken bouillon cubes
2 parsley sprigs
1 garlic clove
2 1/2 tsp salt, optional
1/2 Cup thinly sliced carrots
1/2 Cup chopped fresh parsley
3 Cups cooked rice
Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt (if desired). Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken and cut into cubes. Add chicken and chopped parsley to the broth; heat through. Ladle into bowls; add rice to each bowl and serve. Yield: 14 servings
This recipe was taken from "Taste of Home, Annual Recipes" from 1998.
--------------------
~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
Print
Remind Me
Notify Moderator
|
Posts
Special Chicken Soup
