Mom's Hearty Chicken And Rice Soup

By á-174942

Ingredients

• 8 cups water
• 2 chicken breast halves skin and fat removed
• 2 whole chicken legs with thighs skin and fat removed
• 3 carrots peeled, and halved crosswise
• 3 celery stalks quartered crosswise
• 1 onion sliced
• 2 teaspoons salt
• 2 garlic cloves chopped
• 1 bay leaf
• 3/4 cup uncooked long-grain white rice
• Salt to taste
• Freshly-ground black pepper to taste
• Chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve.

Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.

Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.

This recipe yields 6 servings.

Per serving: calories, 221; total fat, 4 g; saturated fat, 1 g; cholesterol, 59 mg.