Chicken And Rice Soup
|Chicken||3 Pound, cut into pieces (1 whole)|
|Boiling water||2 Quart|
|Raw rice||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Cooked ham||1⁄4 Pound, diced|
Pat dry, sprinkle chicken with 1 teaspoon salt and pepper.
Brown chicken in butter in deep kettle.
Remove, cook onion and garlic in butter until tender.
Return chicken to kettle, add water and remaining ingredients, except ham.
Simmer until chicken is tender, about 1 hour; remove chicken.
Remove and discard bones.
Cut chicken in pieces.
Return to kettle; add ham.