Monday, February 2, 2009

Chicken Soup

I have made chicken and noodles tons of times, but never plain chicken soup (well really chicken and rice soup). It sounded good and is only 42 cents per serving. Me and the kids thought it was good, but Brad doesn't like chicken soup, so he didn't try any. I would make this again, but use less parsley. It was a little strong for my taste, but still really good.

1 broiler-fryer chicken (3 1/2 to 4 pounds)
3 quarts water
1 medium onion, quartered
4 celery ribs
2 chicken bouillon cubes
2 parsley sprigs
1 clove garlic
2 1/2 tsp salt (optional)
1/2 cup thinly sliced carrots
1/2 cup chopped fresh parsley
3 cups cooked rice

Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt. Cover and simmer until the chicken is tender (about 1 hour). Remove chicken; allow to cool. Strain and reserve brother; discard vegetables. Add carrots to broth and simmer until tender (about 15 minutes). Debone chicken; cut into cubes. Add chicken and chopped parsley to brother; heat through. ladle into bowls; add rice to each bowl. 14 servings

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