Ingredients
1 broiler/fryer chicken (about 3 pounds)
10 cups water
2 teaspoons salt
1/2 cup uncooked long grain rice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/2 cup sliced fresh or frozen okra
1 can (14-1/2 ounces) stewed tomatoes, diced
1 tablespoon chopped green chilies
1 garlic clove, minced
1-1/2 teaspoons chili powder
1 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon Creole seasoning
Method
Place chicken, water and salt in a soup kettle or Dutch oven.
Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the chicken is tender.
Remove chicken; when cool enough to handle, debone and dice.
Skim fat from broth. Add rice, vegetables and seasonings. Cook, uncovered, over medium heat for 30 minutes.
Add chicken. Simmer for 30 minutes or until vegetables are tender. Yield: 10 servings (about 2-1/2 quarts).
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| southern chicken rice soup |
