Created By: Gourmet Cookbook
Difficutly: very easy
Time: 1 Hour 30 Min
Portion: 8 servings
Ingredients:
1 large onion, coarsely chopped
3 large celery ribs, cut into 1/4 inch thick slices
3 medium carrots, cut into 1/4 inch thick slices
1 (3 1/2 to 4 pound) chicken
1 cup long-grain brown rice
1/3 cup packed fresh flat-leaf parsley leaves
1 teaspoon salt
3 quarts water
Freshly ground black pepper
Directions:
Combine onion, celery, carrots chicken rice, parsley and salt in a 5-quart pot. Add water and bring to a boil, then reduce heat, cover and simmer, skimming off fat as needed, for 1 hour.
Transfer chickn to a colander. When cool enough to handl remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Season with salt and pepper and reheat if necessary.