Chicken and Rice Soup


My husband and I love to get fresh veggies from the local hutterites here in Montana.  This week they also brought frozen chickens to sell.  I bought 4.  1 to cook and then 3 to have in the freezer for later in the winter.
My sweet friend has really been struggling with some morning sickness, so I wanted to take her a meal.  This is mellow enough for a sensitive tummy, yet tasty and filling enough for the rest of my family at home.
I simmered this bad boy for about 4 hours.  And SWEET GLORY!  My house smelled so yummy.

Chicken and Rice Soup.
*I choose to simmer on the stove top because I would be home, but if you have a monster size crock pot, you could do the first step in there as well.*
5 lb whole chicken
10 cups water
1 onion chopped
3 celery stalks with leaves, chopped
1/4 cup dried parsley flakes
5 black peppercorns
7 chicken boulion cubes
1 bay leaf
1/4 tsp celery seed
pinch dried thyme
1 tsp salt
Bring to a boil, then simmer for 4 hours until the chicken begins to fall off the bone.
Strain the stock, remove chicken from the bones.  Reserve chicken and broth.
Return stock, chicken and following ingredients to large pot
2 cups sliced carrots
1 cup sliced celery
1/4 cup minced fresh onion
1 Tbsp. dried parsley flakes
1/4 tsp salt
1/2 tsp ground black pepper
1/2 cup uncooked white rice
Boil, then simmer for 30 minutes.

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