Homemade chicken vegetable soup with brown rice - serving size - 2 cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 four pound roasting chicken1 8 quart stainless steel pot1 gallon filtered tap water or bottled water1 cup long grain brown rice1 large onion finely chopped2 cups chopped celery2 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 chicken
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 cup 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.
Number of Servings: 16
Recipe submitted by SparkPeople user RUTHEMARCHANT.
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 cup 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.
Number of Servings: 16
Recipe submitted by SparkPeople user RUTHEMARCHANT.
Nutritional Info Amount Per Serving
- Calories: 100.1
- Total Fat: 1.8 g
- Cholesterol: 38.8 mg
- Sodium: 508.7 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.5 g
- Protein: 13.0 g
Member Reviews
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SPARKNB
I made something similar today, but instead of a whole chicken, I used some frozen (homemade) stock & chicken pieces I had; also more rice, onions (which I cooked separately first to almost carmelization stage in 3T veg oil), & bag of mixed vegs (includes carrots; also green beans, peas, corn) - 1/5/19