Chicken & Rice (Or Noodle) Soup Recipe

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Ingredients:

Serving

2 stalks celery, cut in large pieces
1 large carrot, cut in large pieces
1 large leek, cut in large pieces
6 sprigs parsley
1 bay leaf
2 whole cloves
1 large onion, peeled
9 cups water
1 (5 -6 lb) baking hens
1 tbsp salt
8 peppercorns
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1/4 cup long grain rice
10 oz frozen peas
salt and pepper

Directions:

Wash chicken and remove giblets.
Place chicken in large soup kettle.
Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
Remove chicken from the kettle.
Strain broth, removing other ingredients, and return broth to kettle.
Skin chicken, remove bones, and cut up chicken.
To make soup:.
Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	43.15 Kcal (181 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	640.01mg	27%
Potassium	193.12mg	4%
Total Carbs	8.95g	3%
Sugars	3.73g	15%
Dietary Fiber	2.75g	11%
Protein	1.96g	4%
Vitamin C	9.2mg	15%
Vitamin A	0.2mg	6%
Iron	0.7mg	4%
Calcium	47.6mg	5%

Amount Per 100 g
Calories	15.84 Kcal (66 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	234.96mg	27%
Potassium	70.9mg	4%
Total Carbs	3.29g	3%
Sugars	1.37g	15%
Dietary Fiber	1.01g	11%
Protein	0.72g	4%
Vitamin C	3.4mg	15%
Vitamin A	0.1mg	6%
Iron	0.2mg	4%
Calcium	17.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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