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Ingredients Jump to Instructions ↓

  1. 1 Broiler-fryer chicken - (3-1/2 Pounds) - (up to 4)

  2. 3 Water

  3. 1 Onion - quartered (medium)

  4. 4 Celery ribs

  5. 2 Chicken bouillon cubes

  6. 2 Parsley sprigs

  7. 1 Garlic clove

  8. 2 1/2 teaspoons 12ml Salt - optional

  9. 1/2 cup 55g / 1.9oz Thinly sliced carrots

  10. 1/2 cup 73g / 2.6oz Chopped fresh parsley

  11. 3 cups 480g / 16oz Cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This tasty dish uses less sugar, salt and fat. Place chicken and water in a large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender, about 15 minutes. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.

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