Chicken Soup III

A whole chicken is simmered for hours with vegetables, bouillon cubes and celery seed, then the stock is strained and it and the cooked chicken are combined with vegetables and rice for a soup like mom used to make.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 large onion, chopped
• ¼ cup minced onion
• 1 bay leaf
• ½ cup chopped fresh parsley
• 1 pinch dried thyme
• 1 tablespoon dried parsley
• 2 quarts water
• 1 cup sliced carrots
• ½ cup sliced celery
• 1 (3 pound) whole chicken, cut into pieces
• ½ cup uncooked white rice
• ¼ teaspoon celery seed
• 5 black peppercorns
• 2 stalks celery with leaves, chopped
• 6 cubes chicken bouillon, crumbled

Recipe Instructions

Step 1

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.

Step 2

Strain stock, reserving chicken, and refrigerate for 30 minutes.

Step 3

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.