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Chicken Rice Soup

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Description Edit

Texan Chicken & Rice Soup

Ingredients Edit

Directions Edit

  • Wash the Chicken thoroughly.
  • Remove the skin and any pieces of fat.
  • Pin the bay leaf to 1 Onion quarter with the clove.
  • Place the Chicken in a large pot with the tomatoes, Onion quarters, 1 carrot, celery leaves, and peppercorn bundle.
  • Add 10 cups cold water and bring to a boil.
  • Skim off the fat and foam that rise to the surface.

Reduce the heat and simmer for 1 hour, skimming often to remove the fat.

  • Remove the Chicken from the broth and let cool.
  • Strain the broth into a large saucepan, pressing the vegetables to extract the juices.
  • Pull the Chicken meat off the bones and shred or finely dice it.
  • Add the rice, salt, and pepper to the broth and simmer for 10 minutes.
  • Add the thinly sliced carrots and celery to the soup with the shredded Chicken and half the parsley.
  • Simmer the soup for another 10 minutes, or until the rice is tender.
  • Correct the seasoning, adding salt and pepper to taste.
  • Sprinkle with the remaining parsley and serve at once.

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