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Chicken and Rice Soup

1 (3 1/2 pound) chicken
3 quarts Water
Salt to taste
3 peppercorns
1/4 bay leaf
2 sprigs parsley
4 medium carrots, washed (unpared & cut in cubes)
1 stalk celery with leaves
1 medium onion, peeled
2 whole cloves
1/2 cup raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley.
Yields about 2 quarts.

From the recipes of Mrs. Johnson, Miami, TX

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