Chunky Chicken Soup with Rice | Just A Pinch Recipes
Add chicken quarters, salt and bay leaves to a 5 qt soup pot, fill with fresh water, cook over med-low heat about 6 hours- or until the meat is falling off the bones. Remove...
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Cooking tools:
- Pot
- Fine-mesh sieve
- Stove
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- ## START IN THE MORNING FOR DINNER TONIGHT
- 2 chicken leg quarters
- 5 quart(s) fresh water
- 2 bay leaves
- 1 tablespoon(s) himalayan sea salt
- ## COOL BEFORE YOU CLEAN THE MEAT FROM THE BONES
- 2 carrots, chopped
- 1/2 medium onion, diced
- 1/4 - head of green cabbage, sliced thin
- 2 stick(s) celery, sliced thin
- 1/2 - bell pepper, diced
- 1 cup(s) sliced mushrooms
- 2 tablespoon(s) minced garlic
- 1 tablespoon(s) dried parsley
- 2 teaspoon(s) Italian seasoning
- 1/2 teaspoon(s) cayenne pepper (optional)
- - salt & pepper to taste
- 3/4 cup(s) dry brown rice
- ## SIMMER ANOTHER 25-30 MINUTES TO COOK THE RICE
- 1/2 cup(s) white cooking wine (optional)
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