Kathie Oh's Recipe

Chicken and Rice Soup

Category: entrees

1 (3 1/2 lb.) chicken

3 qt. Water

Salt to taste

3 peppercorns

1/4 bay leaf

2 sprigs parsley

4 med. carrots, washed (unpared & cut in cubes)

1 stalk celery with leaves

1 med. onion, peeled

2 whole cloves

1/2 c. raw brown rice

Rinse chicken well in cold water. Place in large pot along with 3/4 of water, salt, peppercorns, bay leaf and parsley. Bring to a boil and skim to remove any foam from surface. Reduce heat; add cubed carrots, celery and onion (press cloves into onion). Cover and simmer for 1 hour or until chicken is tender. Skim off fat. Lift out chicken; let cool slightly. Remove celery, onion with cloves and bay leaf; discard. Add rice to broth and simmer slowly until tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Return chicken to broth and heat thoroughly (allow about 20 minutes). Garnish with parsley. Yields about 2 quarts