| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

3 1/2-pound chicken

3 quarts water

1 large onion, chopped

3 large celery ribs, sliced crosswise

3 medium carrots, 1/4-inch slices

1 cup long-grain rice

1/3 cup packed fresh flat-leafed parsley leaves

1 teaspoon salt

Freshly ground pepper

1. Remove giblets from chicken and reserve for another use. Place chicken and water in a 5-quart kettle. Bring to boil, reduce heat to medium and cook for 15 minutes, skimming foam and fat off as needed.
2. Add remaining ingredients and bring to a boil; reduce heat to medium-low and simmer soup, covered, for 45 minutes.
3. Transfer chicken to a large bowl or plate. When cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Reheat if necessary.

Serves 8 to 10.

||| Save this Recipe on Delicious |||