Chicken Rice Soup
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25 MINUTES COOKING TIME INGREDIENTS
1 (4-pound) ready-to-cook stewing chicken, cut up
½ cup finely chopped celery, with leaves
2 tablespoons snipped parsley
2 teaspoons salt
1 bay leaf
½ cup uncooked, long-grain rice
¼ cup all-purpose flour
½ teaspoon paprika
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons snipped parsley
1 cup chicken broth or water
Salt and pepperADVANCED PREPARATION
Place chicken pieces in Dutch oven with water to cover. Add celery, the first 2 tablespoons parsley, 2 teaspoons salt, and bay leaf. Cover; bring to boiling. Simmer over low heat until tender; about 2 hours.
Remove chicken from broth; set side. Discard bay leaf; skim fat from broth. Measure 4 cups broth into saucepan; add rice. Simmer the mixture covered, until the rice is barely tender, about 15 to 20 minutes.
Meanwhile, remove chicken from bones; cut into small pieces. Reserve 1-½ cups cut-up chicken (refrigerate remaining chicken in covered container for use in casseroles or sandwiches).
Combine flour, paprika, the ½ teaspoon salt, and pepper. Stir in enough of the milk to make a thin paste; add to rice in saucepan along with the remaining milk. Stir in the 2 tablespoons parsley. Cook and stir until the mixture is thickened and bubbly. Cool; stir in the 1 ½ cups chicken. Freeze soup in two 1-quart containers.
BEFORE SERVING
Place ½ cup chicken broth or water in saucepan; add 1 quart frozen soup. Cook, covered, over medium heat until heated through, 20 to 25 minutes. Season to taste.
Each quart makes 4 servings