Chicken Soup With Rice From Scratch

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 1/2-3 lbs frying chicken, cut up
• 10 cups water (or you can use half chicken broth and half water)
• 1 medium onion, chopped
• salt
• 1/2 teaspoon thyme leaves
• 2 garlic cloves, chopped
• 1 bay leaf
• 6 peppercorns or 1/4 teaspoon pepper
• 2 stalks celery, sliced
• 2 carrots, sliced
• 1/2 cup uncooked rice
• 1/2 cup frozen peas
• 1 -2 tablespoon fresh parsley (optional) or 1 -2 tablespoon sliced green onion (optional)

Recipe

• 1 combine chicken and water in large pot. bring to a boil. skimm off any scum that rises to the top.
• 2 reduce heat to med/low; cover and simmer 15 minutes.
• 3 add onion, salt, thyme, bay leaf, garlic and peppercorns. simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
• 4 remove chicken, bay leaf and peppercorns from broth; cool.
• 5 remove chicken from bones; cut into bite size pieces.
• 6 skim fat from broth. you may want to put broth into the fridge for several hours or overnight. it is easier to remove the fat.
• 7 bring broth to a boil. stir in chicken pieces, celery, carrots and rice - i add a little more onion too. reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. i add the peas for the last 10 minutes. if you are using noodles instead of rice, add uncooked noodles at this stage.
• 8 add parsley or green onion if desired.