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Prep Time: 8 Minutes Cook Time: 300 Minutes |
Ready In: 308 Minutes Servings: 6 |
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A wonderful, from scratch, chicken and rice soup. It's lovely to make on a cool fall day or in frosty winter. I am posting it as originally written but I like brown rice in it. Don't be afraid of the cinnamon it's what makes it so different and interesting.I must admit that I do peel the onion and garlic. This can be a full meal by adding some veggies and serving with some lovely crusty bread and fresh sliced apples and cheese for dessert. Ingredients:
1 (2 -3 lb) roasting chickens |
3 stalks celery, with leaves |
4 carrots |
2 onions |
5 garlic cloves |
10 whole cloves |
3 cinnamon sticks, 4 inch |
2 tablespoons chopped fresh cilantro |
10 whole black peppercorns |
1 bay leaf (optional) |
2 cups white rice |
salt and pepper |
Directions:
1. Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins.
2. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
3. In a bowl put rice and 1 cup of water to soak(soak brown rice for about an hour). While it is soaking skim fat off the top of broth and remove usable meat from chicken.
4. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
5. Once soup has reached desired thickness heat through and serve.
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