Mom's Hearty Chicken And Rice Soup

Recipe Ingredients

8 cups	1896ml	Water
2		Chicken breast halves - skin and fat removed
2		Chicken legs with thighs - skin and fat removed
3		Carrots - peeled, and
		Halved crosswise
3		Celery stalks - quartered crosswise
1		Onion - sliced
2 teaspoons	10ml	Salt
2		Garlic cloves - chopped
1		Bay leaf
3/4 cup	120g / 4.2oz	Uncooked long-grain white rice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh parsley

Recipe Instructions

Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve.

Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.

Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

This recipe yields 6 servings.

Per serving: calories, 221; total fat, 4 g; saturated fat, 1 g; cholesterol, 59 mg.

Source:
Bon Appetit, March 2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.