Mama's Chicken And Rice Soup

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 6 cups water
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 3 meaty chicken breast halves, skin and fat removed
• 3 whole chicken legs with thigh, skin and fat removed
• 6 large carrots, peeled and and halved crosswise
• 4 -5 celery ribs, quartered crosswise
• 1 large onion, peeled and sliced
• 2 teaspoons salt
• 3 garlic cloves, chopped
• 2 bay leaves
• 1 cup uncooked long-grain rice
• salt & fresh ground pepper, to taste
• chopped fresh italian parsley, for garnish (flat leaf parsley) (optional)

Recipe

• 1 combine the first 9 ingredients in a large pot. bring to a boil. reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. using a slotted spoon, transfer chicken and carrots to a platter; cool slightly. pull chicken meat off the bones in bite-sized pieces. discard the bones. thinly slice carrots and reserve.
• 2 strain broth; discard the solids in the strainer. pour 2 cups broth into a heavy medium-sized saucepan. bring to a boil. add rice and bring to a boil. reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 to 25 minutes.
• 3 return remaining broth, chicken meat pieces, and sliced carrots to the same large pot used to cook the chicken. bring to a simmer. stir in the cooked rice. season with salt and pepper.
• 4 ladle soup into bowls. sprinkle with parsley, if desired, and serve.