Catholic Recipe: Chicken Soup with Rice

INGREDIENTS

  • a 3-4 lb. chicken
  • 2 1/2 quarts water (10 cups)
  • 2 t salt
  • 8 peppercorns
  • 4 cloves
  • 1 bay leaf
  • 1 spring fresh thyme or a little dried thyme
  • 2 sprigs parsley
  • 1 onion, finely chopped
  • 1 rib celery with leaves
  • Vegetables: such as 4 or 5 potatoes
  • raw rice or noodles
  • 4-6 carrots, chunked
  • 1-2 cups of peas
  • optional 2 Tablespoons butter

Details

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DIRECTIONS

Cut chicken in serving pieces. Place in large pot with water and salt. Bring to boil. Skim off scum. Place spices in tea ball or cheesecloth and add with onion and celery. Simmer partly covered until chicken is tender (1-2 hours). Remove the pot and take out chicken. When cool enough to handle, remove bones and return meat to pot. Add desired vegetables, simmer for another 20 minutes or until vegetaables are tender. Remove spice bag. Taste for seasoning. Stir in butter if desired.

Recipe Source: Continual Feast, A by Evelyn Birge Vitz, Ignatius Press, San Francisco , 1985