Chicken Soup
9 cups water
3 chicken breast halves; skin and fat removed
2 whole chicken legs with thighs; skin & fat removed
1 carrot, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Chopped fresh parsley
Combine all ingredients (except parsley) in large pot. Bring to boil. Reduce heat,
cover and simmer until chicken is cooked through, about 45 minutes. Using slotted spoon,
transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in
bite-size pieces; set aside. Discard bones. Thinly slice carrot and reserve.
Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium
saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook
until broth is absorbed and rice is tender, about 20 minutes.
Return remaining broth, chicken pieces and sliced carrot to large pot. Bring to simmer.
Stir in cooked rice. Season soup with salt and pepper.
Serve in large bowls and sprinkle with parsley, if desired.Also delicious sprinkled
with a touch of grated pecorino Romano or Parmesan cheese.
Makes 6 servings.