Old Fashioned Chicken Rice Soup
|Roasting chicken||3 1⁄2 Pound (Ready To Cook)|
|Carrots||4 Medium, washed and cut into cubes|
|Stalk celery||1 (With Leaves)|
|Onion||1 Medium, peeled|
|Raw brown rice||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 (For Garnishing)|
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.