Wednesday, January 20, 2010

Chicken and Rice Soup

Chicken and Rice Soup
Requested by Marion T.
Recipe By : Louise
Serving Size : 16
Categories :  Soups
4 pounds chicken -- *see note
3 tablespoons margarine
1 1/2 cups onions -- chopped
1 1/2 cups carrots -- chopped
1 1/2 cups celery -- chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 quarts chicken broth
10 ounces frozen corn -- optional
10 ounces frozen lima beans -- optional
1/2 cup rice -- raw
2 tablespoons fresh parsley -- chopped
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
1. In a 5-quart kettle or pot, melt margarine and brown chicken until well-browned on all sides. Remove chicken and keep warm.
2. In remaining fat in pan, saute onions, carrots, celery and poultry seasoning. Use medium heat. Stir until onions are tender and limp; about 5 minutes.
3. Return chicken to pot. Add salt, pepper, chicken broth, 8 cups cold water and parsley. Bring to a boil then reduce heat to simmer. Cover and simmer for 1 hour. Stir occasionally.
4. Remove chicken; add corn and lima beans and cook 30 minutes longer.
5. Add rice.
6. Skim fat from soup. Remove skin and bones from chicken; cut into bite-sized pieces. Return chicken to pot and cook until rice is done.
7. Let stand, covered, for about 10 minutes before serving.

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