Behind the Recipes
Chicken Soup by Divya Gugnani
Makes 10 servings
INGREDIENTS:
1 large whole chicken, skinned and cut into pieces
2 quarts water
1 large yellow onion, diced
2 stalks celery with leaves, diced
1/2 cup Italian flat leaf parsley, chopped
1 clove
1/4 stick cinnamon
6 cubes chicken bouillon, crushed
1 bay leaf
1/4 teaspoon celery seed
1 pinch dried thyme, rub between your palms before adding
1 teaspoon kosher salt
freshly ground pepper
1 cup carrots, thick slices
1/2 cup potato,thick slices
1/4 cup minced yellow onion
1.5 tablespoon dried parsley, rub between your palms before adding
1 teaspoon kosher salt
freshly ground black pepper
1/2 cup uncooked white basmati rice
PREPARATION:
1. In a large pot combine chicken pieces, water, large yellow onion, celery with leaves, fresh Italian flat leaf parsley, clove, cinnamon, crushed bouillon cubes, bay leaf, celery seed, thyme and kosher salt.
2. Bring to a boil, then reduce heat, cover and simmer 3 hours.
3. Strain stock, keep chicken aside in a bowl, and refrigerate for half hour.
4. Skim fat from top of stock. Remove bones from chicken and cut meat into smaller bite size pieces. Return stock and chicken to pot and stir in veggies, onion, herbs, salt, pepper and rice. Bring to a boil, then reduce heat and simmer for another half hour.
Serve hot and enjoy.
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