Tuesday, April 12, 2011

Chicken Soup

  • 1 small whole chicken (i purchase it already cut up)

  • 5-6 large carrots sliced

  • 3 stalks of celery diced

  • 1 onion diced

  • chicken bouillon

  • veg bouillon

  • one cup of rice, uncooked

  • salt, pepper

Bake chicken in oven for one hour - skin side up at 425. Let chicken cool, remove skin and add chicken w/bones into large pot of water. Bring to boil, then let simmer for an hour or two. Strain water and return water to large pot. Add carrots, onion, celery. Add chicken bouillon and veg bouillon according to your taste. Allow pot to simmer. Cook rice in seperate pan. Pick chicken apart removing bones, gristle and any remaining skin and fat. Add chicken and rice to soup. Add salt and pepper as needed.

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