Chicken & Rice (Or Noodle) Soup

Ingredients

• 2 stalks celery, cut in large pieces
• 1 large carrot, cut in large pieces
• 1 large leek, cut in large pieces
• 6 sprigs parsley
• 1 bay leaf
• 2 whole cloves
• 1 large onion, peeled
• 9 cups water

• 1 (5-6 lb)  baking hens
• 1 tablespoon salt
• 8 peppercorns

For soup

• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped onion
• 1/4 cup long grain rice
• 10 ounces frozen peas
• salt and pepper

Directions

1. 1

   Wash chicken and remove giblets.

2. 2

   Place chicken in large soup kettle.

3. 3

   Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.

4. 4

   Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.

5. 5

   Remove chicken from the kettle.

6. 6

   Strain broth, removing other ingredients, and return broth to kettle.

7. 7

   Skin chicken, remove bones, and cut up chicken.

8. 8

   To make soup:.

9. 9

   Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.

10. 10

    Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.

11. 11

    NOTE: When using noodles, I add them to the broth however many minutes it takes to cook them before serving.