"Two Step" Chicken And Rice Soup Recipe

1. 1

   Place all ingredients in large soup pot or possibly Dutch oven.

2. 2

   Bring to boil over high heat.

3. 3

   Stir, cover, lower heat and simmer for 30 min.

4. 4

   Remove pot from burner and cold for 20 min.

5. 5

   Transfer everything to a non-metal container.

6. 6

   Cover and put in refrigerator overnight.

7. 7

   Next day remove and throw away all congealed fat from top of broth.

8. 8

   Remove chicken from broth, throw away skin and bones and dice meat.

9. 9

   Throw away onion, garlic and celery.

10. 10

    Run broth through cheesecloth-lined strainer and set aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.