CHICKEN AND RICE SOUP

By curly

Ingredients

• 3 to 3 1/2 pounds chicken, cut up
• 1 medium onion, quartered
• 1 large carrot, sliced
• 2 cloves garlic
• 3 quarts water, about
• 1 tsp oregano leaves
• 3 Tbsps minced parsley
• 1 large bay leaf
• salt and pepper
• 1/2 cup brown rice
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 cup each, peas and corn

Preparation

Step 1

Put chicken, onion, carrot and garlic in a large soup pot and cover with cold water. Bring to a boil; add oregano, bay leaf, and salt and pepper to taste.

Reduce heat to simmer and cook, covered, until chicken is very tender, about 2 hours.

Bring to a boil; add rice and simmer, covered, for 25 minutes; then add carrots, zucchini, peas, corn and parsley. Simmer another 10 minutes and adjust seasonings.