John's Chicken Soup with Rice
John'S Chicken Soup With Rice is an moderately easy dinner. Made with 1 (2 1/2 to 3 lb.) frying chicken, cut up, 6 peppercorns or 1/4 tsp. pepper, 1 c. thinly sliced celery, 1/2 c. uncooked white or brown rice and 1/2 tsp. thyme leaves, crushed, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a 5-quart Dutch oven, combine chicken and water.
Bring to a boil and skim off scum that rises to the surface.
Reduce heat; cover and simmer 15 minutes.
Add onion, salt, thyme and peppercorns.
Simmer, covered, an additional 35 to 45 minutes or until chicken is tender.
Remove chicken and peppercorn from broth; cool.
Remove chicken from bones; cut into bite size pieces.
Skim fat from broth.
π· Perfect Pairings
Complete your meal with these
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