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Prep Time: 20 Minutes Cook Time: 270 Minutes |
Ready In: 290 Minutes Servings: 10 |
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Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like! Ingredients:
1 (3 pound) whole chicken, cut into pieces |
2 quarts water |
1 large onion, chopped |
2 stalks celery with leaves, chopped |
1/2 cup chopped fresh parsley |
5 black peppercorns |
6 cubes chicken bouillon, crumbled |
1 bay leaf |
1/4 teaspoon celery seed |
1 pinch dried thyme |
1 teaspoon salt |
1 cup sliced carrots |
1/2 cup sliced celery |
1/4 cup minced onion |
1 tablespoon dried parsley |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup uncooked white rice |
Directions:
1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
2. Strain stock, reserving chicken, and refrigerate for 30 minutes.
3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.
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