How to make it

  • In an 8-quart Dutch oven, add the 3 quarts of water, cloves, bay leaf, pepper corns and chicken. Bring to a simmer and continue simmering until the chicken thoroughly cooked.
  • Remove the chicken from liquid and allow the liquid and the chicken to cool. Remove the chicken from the bones and cut into bite-sized pieces.
  • Skim as much of the fat as possible from the liquid that the chicken was cooked in and strain it. Return the liquid to the Dutch oven.
  • In a separate pan, add the 2 tablespoons of olive oil and heat.
  • Add the chopped onions and garlic and sauté until the onions and garlic are soft. Set aside.
  • Add the salt, brown rice, wild rice, celery, and nutmeg to the Dutch oven.
  • Simmer for about 30 minutes.
  • Add the onions and garlic, carrots and chicken and continue to simmer until the carrots and rice are tender. About another 20 minutes.
  • Add the parsley and simmer for about 5 minutes longer.
  • Ladle into bowls and EAT!

Reviews & Comments 3

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    " It was excellent "
    trigger ate it and said...
    P.S. I added this recipe to some groups.
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    " It was excellent "
    greekgirrrl ate it and said...
    What a wonderful story...thank you.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I just picked up some wild rice mix, love the stuff.
    Soup is wonderful to me with rice.
    five forks
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