Chicken and Rice Soup Recipe

How to make it

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• Place your hen with bones (halved) into an 8 qt stock pot.
• Cover generously with water
• Peel an onion leaving the root ball on
• Toss the onion into the pot
• Add about a tablespoon of salt
• Break 2 stalks of onion in half and toss them in the pot
• Boil the H*!! out of the chicken about 2 hours - till the meat starts falling off the bone
• Remove chicken from pot
• Force cool the stock in a sink full of ice water.
• Strain the stock
• Discard bones and vegies - if you want at this time cool the stock and skim off fat.
• Return stock to pot
• Chop remaining onion & celery and add them to stock
• Remove bones, skin, & fat from chicken, chop it into bitesize pieces & add to stock.
• Bring stock to a boil
• Add about a cup of rice (I use brown rice)
• Now add fresh ground black pepper (I like a lot especially if we have colds) and/or hot sauce - to taste
• It is ready when the rice is cooked
• Check that it has enough salt before you serve.
• If you want Chicken Noodle cook all the ingredients (except rice) for about 30 minutes then add the noodles of your choice and cook about 1 minute short of suggested time.
• For chicken & dumplings - we like flat dumplings so I use flour tortillas cooking the stock until the vegies are done, and after I turn off the fire under the stock, I cut up the tortillas and drop them individually into the pot stirring occasinally & serve