Even though the weather here has turned warm, I still enjoy a good bowl of soup. And chicken soup seems to be a great comfort food. Serve this with a side of steamed broccoli and some yeast bread.... YUMMY!
@3 1/2 -4 lbs chicken, bone in or out (bone in makes better broth!)
3 quarts water
2 bay leaves
2 large onions chopped
4 celery ribs chopped
2 chicken boullion cubes
2 parsley sprigs
1 garlic clove
salt and pepper to taste
2 cups finely chopped carrots (grated works too)
3 cups cooked rice
Bring chicken and water to a boil. Add salt, pepper, and bay leaf. Boil until chicken is done. Remove chicken. Pour broth through a strainer to remove the white chicken "scum" and bay leaf (this part is optional- I like the clear look to the broth so I do this). Bring broth back to a boil and add onion, celery, bouillon, parsley, garlic and carrots. Turn down heat to simmer. While that cooks, debone and chop the cooked chicken. Add this to the broth. Continue cooking about 30 minutes. To serve, put about 1/3 cup rice in a bowl and ladle hot broth over.
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