Chicken and rice soup
By lolman101
The perfect soup for the winter months. It's delicious and exceptionally hearty. Chicken is simmered with onion, celery, carrots, celery and rice. Serve for a substantial lunch or dinner.
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Ingredients
- 1 (1.35kg) whole chicken, cut into pieces
- 2 litres water
- 1 large onion, chopped
- 2 sticks celery with leaves, chopped
- 30g fresh parsley, chopped
- 5 black peppercorns
- 6 cubes chicken stock, crumbled
- 1 bay leaf
- 1/4 teaspoon celery seed
- 1 pinch dried thyme
- 1 teaspoon salt
- 125g carrots, sliced
- 125g celery, sliced
- 4 tablespoons finely chopped onion
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 100g uncooked white rice
Details
Servings 10
Level of difficulty Average
Preparation time 20mins
Cooking time 270mins
Cost Average budget
Preparation
Step 1
In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, stock cubes, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to the boil, then reduce heat, cover and simmer 4 hours.
Step 2
Strain stock, reserving chicken and refrigerate for 30 minutes.
Step 3
Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, sliced celery, onion, dried parsley, salt, pepper and rice. Bring to the boil, then reduce heat and simmer 30 minutes.
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