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Recipes - Chicken Soup

Recipe Name

Chicken Soup

Submitted by mcgill00
Recipe Description Whole chicken simmered for hours w/vegetables, bouillon cubes and celery seed. The stock is then strained and it and cooked chicken are combined w/vegetables and rice for a fabulous soup.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 270 Ready In (minutes) 290
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
pounds, rawchicken
1/2
gallonwater
1
largeOnion, chopped
2
stalks large (11"-12" long)celery hearts with leaves
1
1/2
cupsparsley, chopped
5
dashblack peppercorns cracked
6
cubeschicken bouillon cubes
1
leafbay leaf
1
1/4
tablespooncelery seed
1
teaspoonthyme, dry, ground
1
teaspoonsalt
1
cup, choppedCarrots, raw
1
1/2
stalk, large (11"-12" long)celery, diced (about 1 cup)
1
1/4
cups, choppedOnion, chopped fine
1
tablespoonparsley flakes
1
1/2
teaspoonsblack pepper
1
1/2
cupRice, brown
Steps
Sequence Step
1In large pot combine chicken, water, large onion, celery w/leaves, fresh parsley, peppercorns (5), bay leaf, celery seed (1/4 tsp), thyme and 1 tsp salt. Bring to a boil, reduce heat, cover and simmer 4 hours.
2Strain stock, reserving chicken, and refrigerate for 30 minutes.
3Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock to pot and stir in carrots, 1/2 cp sliced celery, 1/4 cp minced onion, dried parsley, 1 tsp salt, pepper and rice. Bring to a boil, reduce heat and simmer 30 minutes.






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