How to Make a Chicken Soup – Chicken Corn & Rice Soup

Here is a very easy and inexpensive recipe for chicken, corn and rice soup. Enjoy it with some crusty bread. This is what you are going to need for this:

6 large chicken legs
Celery & Parsley
4 garlic cloves smashed
1 small yellow onion
¼ bell pepper
2 bay leaves
8 cups water

• Rinse the chicken legs and place them in a large pot.
• Tie the celery and parsley into a bouquet.
• Place all of the ingredients in the pot with the chicken and add the water.
• Cook for 60 to 90 minutes, skimming the foam and fat as it forms, until you have a nicely concentrated stock.
• Remove all of the ingredients from the stock. Discard everything but the chicken.
• Skin the chicken and shred the meat, making sure you get rid of all bone and cartilage.

½ cup rice
1 cup assorted, thawed veggies (carrots, peas, corn)
1 TBS tomato paste
Salt & Pepper
Dried oregano
• Place the rice into a small skillet with some oil. Brown for a few minutes. Add to the stock.
• Return the chicken and vegetables to the stock. Add the tomato paste and make sure it is dissolved well. Season with salt and pepper. Add the oregano.
• Cook for an extra 20 minutes, until rice and vegetables are cooked through.
• Serve

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