Chicken-Rice Soup
Source of Recipe
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List of Ingredients
4 pounds ready-to-cook stewing chicken -- cut up
1/2 cup celery with leaves -- finely chopped
2 tablespoons parsley -- snipped
2 teaspoons salt
1 bay leaf
1/2 cup uncooked long-grain rice
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 tablespoons parsley -- snipped
1 cup chicken broth or water
salt and pepper
Recipe
Advance preparation: Place chicken pieces in Dutch oven with water to
cover.
Add celery, the first 2 tbsp parsley, salt and bay leaf. Cover; bring
to
boiling. Simmer over low heat till tender, about 2 hours. Remove
chicken
from broth; set aside. Discard bay leaf; skim fat from broth. measure 4
cups
broth into saucepan; add rice. Simmer the mixture, covered, till the
rice is
barely tender, about 15 to 20 minutes.
Meanwhile, remove chicken from bones; cut into small pieces. reserve 1
1/2
cups cut-up chicken (refrigerate remaining chicken in covered container
for
use in casseroles or sandwiches). Combine flour, paprika, the 1/2 tsp
salt,
and pepper. Stir in enough of the milk to make a thin paste; add to
rice in
saucepan along with remaining milk. Stir in the 2 tbsp parsley. Cook
and
stir till the mixture is thickened and bubbly. Cool; stir in the 1 1/2
cups
chicken. Freeze soup in two 1-quart freezer containers.
Before serving: Place 1/2 cup chicken broth or water in saucepan; add 1
quart frozen soup. Cook, covered, over medium heat till heated through,
20
to 25 minutes. Add salt and pepper to taste. Repeat with remaining
frozen
soup and broth as needed. Each quart makes 4 servings.
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