Ok, so this is easy, but every time I do it, I look up and find a different recipe. I'd rather have one that I can modify over the years, so here goes...
3 qt water
1 large onion, coarsely chopped 3 large celery ribs, cut into 1/4-inch-thick slices 3 medium carrots, cut into 1/4-inch-thick slices 1 (3 1/2- to 4-pound) chicken 1 cup long-grain brown rice 1/3 cup packed fresh flat-leaf parsley leaves 3 teaspoons salt 3 quarts water 1 white onion, chopped
3 celery stalks, chopped
3 carrots, chopped
1 chicken
2 cups rice
1/3 cup parsley
6 bay leaves
1/3 cup rosemary
Combine everything in a 6 qt saucepan. Bring to a boil and reduce to simmer for an hour. Pull out chicken and let cool. Pull meat off bones and add back into soup.
And DANG, this house sure does smell awesome.
1 large onion, coarsely chopped 3 large celery ribs, cut into 1/4-inch-thick slices 3 medium carrots, cut into 1/4-inch-thick slices 1 large onion, coarsely chopped 3 large celery ribs, cut into 1/4-inch-thick slices 3 medium carrots, cut into 1/4-inch-thick slices 1 (3 1/2- to 4-pound) chicken 1 cup long-grain brown rice 1/3 cup packed fresh flat-leaf parsley leaves 3 teaspoons salt 3 quarts water
Made some adjustments, as usual. I'd doubled the rice that the original recipe called for (2 cups instead of 1) and the end result was pretty thick. So, I added a qt of water to the soup, after I pulled the chicken out.
ReplyDeleteAlso, I added all the chicken back in, save one breast. There seemed to be plenty of meat and chicken salad sandwiches are wonderous.
Also, make sure you stir it during that hour. I have some burn on the bottom of the pot.
ReplyDeleteThis was AWESOME. I demand more! ;)
ReplyDeleteAlrighty, I finally took the hints. This time I went with 1 cup of brown rice. Then after we had a helping of it, I added water to make it last longer. Doesn't appear to have hampered the flavor at all.
ReplyDelete