Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3 lb. Chicken A piece of cheesecloth
1 Bay leaf 1/2 c Uncooked white rice
1 Medium onion, quartered Salt freshly ground black
1 Whole clove Pepper
2 Ripe tomatoes, quartered 3 Carrots, thinly sliced on
1 Carrot, cut into 1" pieces The diagonal
1/4 c Chopped celery leaves 1/4 c Finely chopped flat-leaf
20 Black peppercorns, tied in Parsley

1. Wash the chicken thoroughly. Remove the skin and any pieces of
fat.
Pin the bay leaf to 1 onion quarter with the clove. Place the
chicken in a large pot with the tomatoes, onion quarters, 1
carrot,
celery leaves, and peppercorn bundle. Add 10 cups cold water and
bring to a boil. Using a ladle, skim off the fat and foam that
rise
to the surface. Reduce the heat and simmer for 1 hour, skimming
often
to remove the fat.

2. Remove the chicken from the broth and let cool. Strain the broth
into
a large saucepan, pressing the vegetables to extract the juices.
(There should be about 8 cups of broth.) Pull the chicken meat
off
the bones and shred or finely dice it.

3. Add the rice, salt, and pepper to the broth and simmer for 10
minutes.
Add the thinly sliced carrots and celery to the soup with the
shredded
chicken and half the parsley. Simmer the soup for another 10
minutes,
or until the rice is tender. Correct the seasoning, adding salt
and
pepper to taste. Sprinkle with the remaining parsley and serve at
once.

Source: High Flavor Low-Fat Cooking by Steven Raichlen

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