Total Time
Prep 30 mins
Cook 3 hrs 30 mins

Adapted from the cookbook "Rice"

Ingredients Nutrition


  1. Put all ingredients, except rice, in a large pot with 10 cups of water.
  2. Bring to a boil then reduce heat and simmer lightly covered for 3 hours.
  3. Strain broth into large bowl and discard vegetables; return broth to pot.
  4. Remove chicken; remove meat (discarding skin and bones) and return to broth.
  5. Cool, then refrigerate several hours or overnight.
  6. Remove solid fat from top of broth; return to heat and bring to a boil.
  7. Adjust seasoning, add rice and reduce heat to a simmer for 30 minutes.


Most Helpful

This is a good soup on a cold weekend here in Iowa. Really hits the spot. I only cut the veggie in half so it would be easier to fish them out step 3. Also I used chicken breast so no fat to skim off in step 6. We'll be making this again. Made for *Zaar Tag* game 2007

Charlotte J November 24, 2007

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