Chicken Soup III Recipe

Ingredients
<br>- 1 (3 pound) whole chicken, cut into pieces
<br>- 2 quarts water
<br>- 1 large onion, chopped
<br>- 2 stalks celery with leaves, chopped
<br>- ½ cup chopped fresh parsley
<br>- 5  black peppercorns
<br>- 6 cubes chicken bouillon, crumbled
<br>- 1  bay leaf
<br>- ¼ teaspoon celery seed
<br>- 1 pinch dried thyme
<br>- 1 teaspoon salt
<br>- 1 cup sliced carrots
<br>- ½ cup sliced celery
<br>- ¼ cup minced onion
<br>- 1 tablespoon dried parsley
<br>- 1 teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- ½ cup uncooked white rice
<br><p></p>Directions
<br>step 1: In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt.  Bring to a boil, then reduce heat, cover and simmer 4 hours.
<br>step 2: Strain stock, reserving chicken, and refrigerate for 30 minutes.
<br>step 3: Skim fat from top of stock.  Remove skin and bones from chicken and cut meat into bite-size pieces.  Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice.  Bring to a boil, then reduce heat and simmer 30 minutes.
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Ingredients
- 1 (3 pound) whole chicken, cut into pieces
- 2 quarts water
- 1 large onion, chopped
- 2 stalks celery with leaves, chopped
- ½ cup chopped fresh parsley
- 5 black peppercorns
- 6 cubes chicken bouillon, crumbled
- 1 bay leaf
- ¼ teaspoon celery seed
- 1 pinch dried thyme
- 1 teaspoon salt
- 1 cup sliced carrots
- ½ cup sliced celery
- ¼ cup minced onion
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup uncooked white rice

Directions
step 1: In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
step 2: Strain stock, reserving chicken, and refrigerate for 30 minutes.
step 3: Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.

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