Ingredients:
- 1 (3 pound) whole chicken, cut into pieces
- 2 quarts water
- 1 large onion, chopped
- 2 stalks celery with leaves, chopped
- 1/2 cup chopped fresh parsley
- 5 black peppercorns
- 6 cubes chicken bouillon, crumbled
- 1 bay leaf
- 1/4 teaspoon celery seed
- 1 pinch dried thyme
- 1 teaspoon salt
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/4 cup minced onion
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup uncooked white rice
Servings: 10
Directions:
- In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
- Strain stock, reserving chicken, and refrigerate for 30 minutes.
- 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, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice.
- Bring to a boil, then reduce heat and simmer 30 minutes.
Prep Time: 20 Minutes; Cook Time: 4 Hours 30 Minutes; Ready In: 5 Hours 20 Minutes
Source: JustAPinch.com
