Step by step Youtube tutorial
Chicken and Rice Soup
2-3 chicken leg quarters
4-6 small red potatoes
2 celery stocks
Chicken Better than Bouillon
1 1/2 C brown (or white) rice
3 cloves fresh garlic
1/3 fresh onion.
Boil chicken in 3 quarts water with 1 TBSP salt, 2-3 hours or till meat is falling off bones. Remove chicken. Add rice and cook till done (brown 50 min. white 20 min.) Add chopped garlic and onion. Cut vegetables and add when rice is done. Add water as needed. Add 2-4 1/2 TBSP better than bouillon (to taste). Pick chicken off bones while the vegetables are cooking (cook them about 25 min.) Add chicken and enjoy!
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