Harvest Chicken Rice Soup Recipe
Because the produce in this soup is pureed, you can easily get children to eat their vegetables...without them knowing it! Kids of all ages will surely savor this classic soup.
20 Servings
Prep: 20 min.
Cook: 2-1/4 hours
Ingredients
2 celery ribs with leaves
2 medium carrots
1 pound white potatoes, peeled
1 pound sweet potatoes, peeled
3 quarts water
2 pounds broiler/fryer chicken pieces, skin removed
2 large onions, halved
3 teaspoons chicken bouillon granules
3 cups cooked long grain rice
Pepper to taste
Directions
Cut vegetables into 2-in. pieces; place in a Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
Set chicken aside until cool enough to handle. Let broth cool for 1 hour; skim fat. Remove meat from bones; discard bones and cut chicken into chunks. Puree the vegetables and broth in batches in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper. Yield: 20 servings (5 quarts).
Nutrition Facts: 1 serving (1 cup) equals 108 calories, 1 g fat (trace saturated fat), 15 mg cholesterol, 197 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
Harvest Chicken Rice Soup published in Country Chicken Cookbook , p17
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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