Ingredients:
1-1/2 Tbsp vegetable oil
1 onion
3 stalks celery
4-5 peeled carrots
3 cans chicken broth
1 whole chicken
1 tsp salt
½ tsp pepper
1 Tbsp parsley
½ tsp dried basil
1 cup long-grain white or brown rice
Directions:
Chop onion, carrots and celery into small pieces. Sauté on medium in soup pot with vegetable oil until onion is translucent — stirring often. Put in chicken, rice and 3 cans of chicken broth. Add water until chicken is completely covered. Add salt, pepper, parsley and basil. Bring to a boil, reduce heat to medium-low, cook until the skin on top of the chicken easily slides off the chicken with a wooden spoon — about 1 1/2 hours. Take chicken out of the pot. Reduce heat to low to slowly simmer. Let chicken cool for about 30-45 minutes. When chicken is cool, pick all the meat off, cut into cubes and add to soup. Bring back to a boil again and then enjoy.
Chef’s tips:
If the top of the soup looks like a lot of grease, skim the grease out. Or let cool, put in fridge overnight for fat to harden and then skim the fat out the next day. Heat again and enjoy.
If the soup is too watery, let it cook down by simmering at a low boil for 30-40 minutes. If soup is too thick, add another can of chicken broth.
