Homemade chicken vegetable soup with brown rice - serving size - 2 cups

1 four pound roasting chicken
1 8 quart stainless steel pot
1 gallon filtered tap water or bottled water
1 cup long grain brown rice
1 large onion finely chopped
2 cups chopped celery
2 cups sliced carrots
1 tablespoon ground cardamom
B-salt, a salt substitute, or salt to taste
1/2 teaspoon black pepper
a few dashes of tumeric
Kosher 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.