Mom's Hearty Chicken and Rice Soup
- 8 cups water
- 2 chicken breast halves; skin and fat removed
- 2 whole chicken legs with thighs; skin and fat removed
- 3 carrots, peeled, halved crosswise
- 3 celery stalks, quartered crosswise
- 1 onion, sliced
- 2 teaspoons salt
- 2 garlic cloves, chopped
- 1 bay leaf
- 3/4 cup uncooked long-grain white rice
- Chopped fresh parsley
- Combine first 9 ingredients in large pot.
- Bring to boil.
- Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes.
- Using slotted spoon, transfer chicken and carrots to platter; cool slightly.
- Pull chicken meat off bones in bite-size pieces; set aside.
- Discard bones.
- Thinly slice carrots and reserve.
- Strain broth; discard solids in strainer.
- Pour 1 1/2 cups broth into heavy medium saucepan.
- Bring to boil.
- Add rice and bring to boil.
- Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot.
- Bring to simmer.
- Stir in cooked rice.
- Season soup with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with parsley and serve.
water, chicken, chicken, carrots, celery stalks, onion, salt, garlic, bay leaf, longgrain white rice, fresh parsley
Taken from www.epicurious.com/recipes/food/views/moms-hearty-chicken-and-rice-soup-103109 (may not work)