Healthy Days and Nourishing Ways

The official website of Susan Castellano
Chicken Soup
· 2 or 3 chicken carcasses, cut up
· Enough cold water to cover chicken
· 2 or 3 large onions, chopped
· 6 to 8 celery stalks with leaves, chopped
· 1 cup brown rice plus 2 cups cold water
· Salt, pepper, and poultry seasoning to taste
· 6 to 8 carrots, sliced

In large stock pot add chicken and water, cover, and let come to a boil. Reduce heat and simmer, covered, for at least 2 hours, stirring occasionally. Remove bones to large plate or bowl to cool, strain liquid, then return liquid to stock pot. Add onions, celery, rice, water, and seasonings. Cover, return to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. Add carrots and more seasoning if necessary. Meanwhile, remove chicken meat from bones and add once the carrots have cooked about 30 minutes or are tender. Bring to a boil, reduce heat, and simmer 2 to 4 minutes.
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