A simple recipe for a hot
steaming bowl of comforting chicken and rice soup.
Chicken
with Rice Soup
- 3 1/2-pound chicken
- 3 quarts water
- 1 large onion, chopped
- 3 large celery ribs, sliced
crosswise
- 3 medium carrots, 1/4-inch
slices
- 1 cup long-grain rice
- 1/3 cup packed fresh flat-leafed
parsley leaves
- 1 teaspoon salt
- Freshly ground pepper
- Remove giblets from chicken
and reserve for another use. Place chicken and water in a 5-quart
kettle. Bring to boil, reduce
heat to medium and cook for 15 minutes, skimming foam and fat off as needed.
- Add remaining ingredients
and bring to a boil;
reduce heat to medium-low and simmer soup, covered, for 45 minutes.
- Transfer chicken to a
large bowl or plate. When cool enough to handle discard skin and bones. Coarsely shred
meat and return to
soup. Reheat if necessary.
Serves 8 to 10.
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