Chicken & Rice Soup

By kedenhofer

This recipe makes its own stock, requires no straining and has very little fat. It is delicious and warming on those chilly nights or when you are feeling under the weather.

Ingredients

• 2 Chicken Breasts (skinless)
• 2 Chicken leg quarters (with skin)
• 1 1/2 tbsp Black Pepper
• 1/2 tsp Red Pepper Flakes
• 2 –3 Bay Leaves
• 5 cups Celery (diced)
• 3 cups Onion (diced)
• 2 cups Carrots (sliced)
• 1 cup Wild Rice, Brown Rice or Pearl Barley

Details

Servings 6
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Fill an 8 quart stock pot with 6 quarts of water. Add all chicken, pepper, red pepper flakes and bay leaves. Bring to a boil and then simmer for 1 – 1 ½ hours.

Remove the chicken breasts and legs to a separate dish and let cool. At this point you can skim off any floating fat from the broth with a large spoon and remove bay leaves.

Add celery, onion and carrots to broth and continue to simmer.

When chicken is cool remove skin, fat and bones from legs and shred all of the meat with your fingers or a fork. Return meat to pot.
Bring back to a simmer and add the rice or barley. You may need to add more water to your desired consistency.

Simmer until rice or barley is tender, approximately 45 minutes.
Serve and salt to taste.