In a large pot, cover the skinned chicken and all vegetables with water. Add 1/2 teaspoon salt. Cook over medium high heat until the chicken is cooked through and all the vegetables are tender. Remove the chicken, set aside and let cool. Remove pan from heat and let it cool for an your or add a tray of ice cubes. (If vegetables and broth are too hot when they are put into the blender,k it will crack the blender.) With a cup of liquid from the pan, place each of the vegetables into the blender and puree. It doesn't matter if you puree just the onions and then just the celery or if you puree a small amount or several at one time. Each time, pour the puree back into the soup pot. The pureed vegetables will naturally thicken and flavor your soup stock. Stir. Pull the chicken off the bone in bite sized pieces. Add to the soup stock. Reheat the soup to boiling and add 2 cups instant rice. Cover pot with a lid and remove from heat. Let set for five minutes to allow rice to cook
Add salt and pepper as desired. Serve immediately. (You may add more rice if desired. Keep in mind though, the more rice you add, the less soup liquid you will have.)
Originally Submitted
11/18/2013
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