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Chicken Soup with Rice

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  • 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
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  • 1

    Execute a neat, 1/4 inch dice on all the vegetables.

  • 2

    Settle chicken breast in a medium soup pot.

  • 3

    Pour in broth.

  • 4

    Heat to a boil; skim off foam.

  • 5

    Reduce heat, cover and simmer chicken tender, 20 mintues.

  • 6

    Pull out chicken and set aside.

  • 7

    Tumble vegetables, garlic, bay leaf and rice into broth.

  • 8

    Heat to a boil, reduce heat, cover and simmer until tender, 20 minutes.

  • 9

    Meanwhile, shred chicken; discard skin and bones.

  • 10

    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.

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