Chicken & Rice (or Noodle) Soup

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 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 tablespoon salt
• 8 peppercorns
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 1/4 cup long grain rice
• 10 ounces frozen peas
• salt and pepper

Recipe

• 1 wash chicken and remove giblets.
• 2 place chicken in large soup kettle.
• 3 add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
• 4 bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
• 5 remove chicken from the kettle.
• 6 strain broth, removing other ingredients, and return broth to kettle.
• 7 skin chicken, remove bones, and cut up chicken.
• 8 to make soup:.
• 9 add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
• 10 add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
• 11 note: when using noodles, i add them to the broth however many minutes it takes to cook them before serving.