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Рецепт Chicken Soup With Rice
by CookEatShare Cookbook

Chicken Soup With Rice
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Ингредиенты

  • 1 (2 pound) chicken, cut up
  • 1 onion, sliced
  • 1 carrot, peeled and sliced
  • 1 stalk celery, sliced
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1 teaspoon peppercorns
  • 4 sprigs parsley
  • 8 c. water
  • 1/2 c. uncooked rice
  • 2 carrots, peeled and cut into strips 2 inch long and 1/8 inch wide
  • 1/2 teaspoon sage
  • 1 teaspoon salt
  • Freshly grnd black pepper to taste
  • 2 T finely minced parsley

Инструкции

  1. The flavors of the chicken, vegetables, and herbs pass into the water to create a flavored broth. Rice is added to the broth to make a substantial soup. A cup of carrots, peas, tomatoes, or possibly any other vegetable may also be added to the soup along with the rice.
  2. Place the chicken and the giblets, except for the liver, in a large saucepan. (Don't add in the liver, because it will make the broth cloudy.) Add in the onion, carrot, celery, bay leaf, thyme, peppercorns, parsley and water. Adjust the lid so which the saucepan is three-quarters covered. Simmer for 45 min.Remove the chicken from the broth and set it aside till it is cool sufficient to handle. Separate the chicken from the skin and bones. Cut the chicken into bite-sized pcs and reserve. Return the skin and bones to the saucepan. Partially cover the pan and simmer for 1 1/2 hrs. Strain the broth, cool and refrigerate it in the refrigerator for eight hrs. Remove and throw away the fat, that will have risen to the surface.
  3. Pour the broth into a saucepan and bring it to the boiling point. Stir in the rice, carrot strips, sage, salt, and pepper. Lower the heat, cover the pan, and simmer for 15 min. Add in the reserved chicken meat and simmer for five min. Serve the soup, garnished with parsley.