6 fresh parsley sprigs plus 2 TBS chopped fresh parsley
2 freh thyme sprigs
1 bay leaf
10 cups reduced sodium chicken broth
2 medium carrots, sliced
1/2 cup long grain rice, rinsed
Instructions
Broth- Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6 - quart pot along with chicken bones and skin ( I leave this out to lower the fat), onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer for 1 hour, partially covered.
Shred about 1/2 chicken meat into 1 - inch long pieces, about 1/4 inch thick. Cut remaining celery ribs into 1/4 inch dice.
Pour chicken broth through fine-mesh sieve into a large bowl, discarding solids. Skim fat from surface of broth and discard.
Return broth to pot and add carrots, celery, and rice and simmer, partially covered, stirring occasionally, until veggies are tender and rice is done, about 30 minutes. stir in shredded chicken and chopped parsley.
Serving
Suggestions
Serve with a nice salad and bread for a satisfying winter meal. Bob often makes this on Sunday and we eat it during the week.
Originally Submitted
8/3/2010
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