Homemade chunky chicken vegetable soup with brown rice - serving size - 2 cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
1 four pound roasting chicken1 8 quart stainless steel pot1 gallon filtered tap water or bottled water1 1/3 cups long grain brown rice2 large onion finely chopped5 cups chopped celery5 cups sliced carrots1 tablespoon ground cardamomB-salt, a salt substitute, or salt to taste1/2 teaspoon black peppera few dashes of tumericKosher salt for rubbing on and in chicken6 or 7 cups more water added at the end
Wash chicken. Rub inside and outside with Kosher salt. Place in 8 quart pot and cover with water, (about a gallon). Cook chicken covered for a couple of hours or until legs are falling off when you pick it up with tongs.
Remove chicken from pot. Strain broth into a different pot. Let chicken cool while you scour all of the chicken scum off pot. Wash and rinse pot well. Return broth to 8 quart pot. Wash 1 1/3 cups of long grain brown rice in strainer. Put rice into broth in pot, and bring to a boil. While rice is cooking, chop all vegetables, and add to pot. Cover and let vegetables and rice simmer in broth. Remove bones, skin,veins and other undesirable parts of chicken. Chop chicken into bite size. Add to broth. Add spices, and water to make about 8 quarts of soup. Simmer until vegetables are tender about 1/2 hour. Makes about 16 2 cup servings.
Remove chicken from pot. Strain broth into a different pot. Let chicken cool while you scour all of the chicken scum off pot. Wash and rinse pot well. Return broth to 8 quart pot. Wash 1 1/3 cups of long grain brown rice in strainer. Put rice into broth in pot, and bring to a boil. While rice is cooking, chop all vegetables, and add to pot. Cover and let vegetables and rice simmer in broth. Remove bones, skin,veins and other undesirable parts of chicken. Chop chicken into bite size. Add to broth. Add spices, and water to make about 8 quarts of soup. Simmer until vegetables are tender about 1/2 hour. Makes about 16 2 cup servings.
Nutritional Info Amount Per Serving
- Calories: 118.5
- Total Fat: 2.0 g
- Cholesterol: 38.8 mg
- Sodium: 548.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.7 g
- Protein: 13.6 g
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