Chicken Soup with Vegetables and Rice
2 tbsp salad oil
3 medium carrots, sliced
2 large celery stalks, sliced
2 medium onions, chopped
1 3-1/2-lb. broiler-fryer cut up
5 parsley sprigs
1 bay leaf
1 tbsp chicken-flavor instant bouillon
1-1/2 tsp salt
1 c. parboiled rice
In 5-quart saucepot over high-medium heat, in hot salad oil, cook
celery, carrots and onion until lightly browned, about 10 minutes.
Meanwhile, remove skin from chicken pieces.
Remove vegetables to bowl. In same saucepot over high heat, heat
chicken, parsley sprigs, bay leaf, bouillon, salt and six cups water
to boiling. Reduce heat to low. Cover and simmer 20 minutes or until
juices run clear. Remove chicken pieces to another bowl. Refrigerate
chicken until easy to handle, about 15 minutes. Discard bones from
chicken and cut meat into bite-sized pieces.
While chicken is cooling, add vegetables and rice to broth in pot.
Over high heat, heat to boiling. Reduce heat to low. Cover and simmer
30 minutes or until rice and vegetables are tender.
Return chicken to pot. Over high heat, heat to boiling. Discard
parsley sprigs and bay leaf.
Makes 6 main dish servings.
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