Chicken Soup III
chicken, peppercorns, carrots, onion, rice, celery, parsley, bouillon, thyme
Ingredients
1 (3 pound) whole chicken, cut into pieces 2 quarts water 1 large onion, chopped 2 stalks celery with leaves, chopped 1/2 cup chopped fresh parsley 5 black peppercorns 6 cubes chicken bouillon, crumbled 1 bay leaf 1/4 teaspoon celery seed 1 pinch dried thyme 1 teaspoon salt
1 cup sliced carrots 1/2 cup sliced celery 1/4 cup minced onion 1 tablespoon dried parsley 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup uncooked white rice
Directions for Chicken Soup III Recipe
In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours. Strain stock, reserving chicken, and refrigerate for 30 minutes. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.
Read the full directions on Allrecipes.com
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Servings
10 servings
Tags
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