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 Prep Time (minutes) 20 Cook Time (minutes) 270 Ready In (minutes) 290

Ingredients Amount Measure Ingredient 3 pounds, raw chicken 1/2 gallon water 1 large Onion, chopped 2 stalks large (11"-12" long) celery hearts with leaves 1 1/2 cups parsley, chopped 5 dash black peppercorns cracked 6 cubes chicken bouillon cubes 1 leaf bay leaf 1 1/4 tablespoon celery seed 1 teaspoon thyme, dry, ground 1 teaspoon salt 1 cup, chopped Carrots, raw 1 1/2 stalk, large (11"-12" long) celery, diced (about 1 cup) 1 1/4 cups, chopped Onion, chopped fine 1 tablespoon parsley flakes 1 1/2 teaspoons black pepper 1 1/2 cup Rice, brown Steps Sequence Step 1 In 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. 2 Strain stock, reserving chicken, and refrigerate for 30 minutes. 3 Skim 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.