Mom's Hearty Chicken and Rice Soup
8 c. water
2 chicken breast halves, skin and fat removed
2 whole chicken legs with thighs, skin and fat removed
3 carrots peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 tsp salt
2 garlic cloves, chopped
1 bay leaf
3/4 c. uncooked long-grain white rice
Chopped fresh parsley
Combine first nine ingredients in large pot; bring to boil. Reduce
heat, cover and simmer until chicken is cooked through--about 35
minutes.
Using slotted spoon, transfer carrots and chicken to platter; cool
slightly. Pull chicken meat off bones in bite size pieces; set aside.
Discard bones. Thinly slice carrots.
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 and 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.
Calories per serving 221.
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