John'S Chicken Soup With Rice

1. 1

   In a 5-quart Dutch oven, combine chicken and water.

2. 2

   Bring to a boil and skim off scum that rises to the surface.

3. 3

   Reduce heat; cover and simmer 15 minutes.

4. 4

   Add onion, salt, thyme and peppercorns.

5. 5

   Simmer, covered, an additional 35 to 45 minutes or until chicken is tender.

6. 6

   Remove chicken and peppercorn from broth; cool.

7. 7

   Remove chicken from bones; cut into bite size pieces.

8. 8

   Skim fat from broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.