Chicken Rice Soup

Description

Chicken Rice Soup

Ingredients

• 1 x 3 lb. Chicken
• 1 x bay leaf
• 1 med Onion, quartered
• 1 whl clove
• 2 x Ripe tomatoes, quartered
• 1 x carrot, cut into 1" pieces
• 1/4 cup Chopped celery leaves
• 20 x black peppercorns, tied in
• A piece of cheesecloth
• 1/2 cup Uncooked white rice
• salt & freshly ground black
• pepper
• 3 x carrots, thinly sliced on
• The diagonal
• 1/4 cup Finely chopped flat-leaf
• parsley

Procedures

• Wash the Chicken thoroughly.
• Remove the skin and any pieces of fat.
• Pin the bay leaf to 1 Onion quarter with the clove.
• Place the Chicken in a large pot with the tomatoes, Onion quarters, 1 carrot, celery leaves, and peppercorn bundle.
• Add 10 cups cold water and bring to a boil.
• Skim off the fat and foam that rise to the surface.

Reduce the heat and simmer for 1 hour, skimming often to remove the fat.

• Remove the Chicken from the broth and let cool.
• Strain the broth into a large saucepan, pressing the vegetables to extract the juices.
• Pull the Chicken meat off the bones and shred or finely dice it.
• Add the rice, salt, and pepper to the broth and simmer for 10 minutes.
• Add the thinly sliced carrots and celery to the soup with the shredded Chicken and half the parsley.
• Simmer the soup for another 10 minutes, or until the rice is tender.
• Correct the seasoning, adding salt and pepper to taste.
• Sprinkle with the remaining parsley and serve at once.