CHICKEN & RICE (OR NOODLE) SOUP

Chicken & Rice (Or Noodle) Soup image

Provided by Impera_Magna

Categories Chicken

Time 3h40m

Yield 12 serving(s)

Number Of Ingredients 17

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2 stalks celery, cut in large pieces
1 large carrot, cut in large pieces
1 large leek, cut in large pieces
6 sprigs parsley
1 bay leaf
2 whole cloves
1 large onion, peeled
9 cups water
1 (5 -6 lb) baking hens
1 tablespoon salt
8 peppercorns
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1/4 cup long grain rice
10 ounces frozen peas
salt and pepper

Steps:

Wash chicken and remove giblets.
Place chicken in large soup kettle.
Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
Remove chicken from the kettle.
Strain broth, removing other ingredients, and return broth to kettle.
Skin chicken, remove bones, and cut up chicken.
To make soup:.
Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.