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Chicken And Rice Soup

Holiday.Cook's picture
Ingredients
  Broiler fryer chicken 3 Pound, discarding giblets
  Water 6 1⁄2 Cup (104 tbs)
  Onion 1 Medium, cut into large pieces
  Celery stalks with leaves 2 , cut into pieces
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Thinly sliced carrots 1 Cup (16 tbs)
  Long grain rice 2⁄3 Cup (10.67 tbs), uncooked
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Canned green chiles 4 1⁄2 Ounce, chopped (1 can)
  Chicken bouillon cubes 2
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Chopped green onions 1 Tablespoon (for garnish)
Directions

MAKING
1. In a stockpot over high heat bring together chicken, water, onion pieces, celery, garlic and bay leaf bring to a boil.
2. With cover reduce heat to medium-low and simmer 1 hour or until chicken is tender.
3. Strain chicken stock and chill and discard vegetables.
4. Skin and bone the chicken and cut meat into bite-size pieces; chill.
5. Skim fat from chicken stock.
6. In a dutch oven over medium-high heat combine chicken stock, carrots, rice, chopped onion, green chiles, bouillon, salt, white pepper and cumin and bring to a boil.
7. Reduce heat to low and simmer with cover for 30 minutes, adding chicken pieces during last 10 minutes.

SERVING
8. Garnish with green onions and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

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