Soup Recipes > Chicken and Rice Soup

How to make chicken and rice soup:
An economical and filling soup.





Ingredients

1 onion
4 carrots
1 rib of celery
chicken carcass and any leftover meat
2 sprigs of parsley
1 bay leaf
few peppercorns
2 pints water
2 tablespoons rice
chopped parsley for garnish
(see measure conversions for more information)

Method

- Skin the onion and scrape the carrots, then cut each into 4 pieces.
- Clean and cut the celery.
- Put the chicken carcass in a saucepan, add the vegetables, parsley, bay leaf, peppercorns and pour on the water.
- Bring to the boil, put on the lid and simmer gently for 2-3 hours, or until all the flesh has come away from the chicken bones.
- Strain the stock into a bowl and let it cool.
- When the stock is quite cold, skim off all the fat from the surface, using a tablespoon.
- Pour the stock back into the pan, bring to the boil, add the rice and boil for 25 minutes.
- Add leftover chicken pieces and boil for a further 5 minutes.
- Serve sprinkled with chopped parsley.