Chicken Soup with RiceChristie
- 1 each: carrot, celery rib, parsnip, waxy potato, small onion
- 1 bone-in chicken breast
- 2 quarts chicken broth
- 1 clove garlic
- 1 bay leaf
- 1/2 cup uncooked rice
- 2 tbsp chopped parsley
- Coarse salt
- Freshly ground black pepper
Execute a neat, 1/4 inch dice on all the vegetables.
Settle chicken breast in a medium soup pot.
Pour in broth.
Heat to a boil; skim off foam.
Reduce heat, cover and simmer chicken tender, 20 mintues.
Pull out chicken and set aside.
Tumble vegetables, garlic, bay leaf and rice into broth.
Heat to a boil, reduce heat, cover and simmer until tender, 20 minutes.
Meanwhile, shred chicken; discard skin and bones.
Pull out bay leaf. Stir chicken and parsley into soup. Heat through, 2 minutes. Season with salt and pepper. Ladle into shallow bowls. Serve, still hot.