Simms' Chicken and Rice Soup

Resist the temptation to add carrots or other seasonings, the idea of this soup is that it is so simple and pure.

1 whole small- to medium-sized chicken
4 - 5 stalks of celery, sliced
1 medium onion, chopped
Water to cover
Kosher salt
1 cup uncooked white rice

Wash the chicken and pat dry. Put chicken in a large stockpot and cover with water. Add celery and onion, and a good amount of salt. Bring to a boil over high heat.

Once the water comes to a boil, reduce heat and simmer for at least one hour, until the chicken is cooked through and tender.

Remove the chicken from the pot and allow to cool a bit while finishing the soup.

Add the rice to the stock and simmer until cooked (about 15 minutes).

Meanwhile, remove all the meat from the bones and shred into bite-sized pieces. Add the chicken back to the pot when the rice is done. 

Adjust seasoning and serve.

Comments

[sandy waltuck]

Mmm-mmmm. So simple, I can't wait to make this, Laura! I have to sneak it in before the temp goes above 85 for six months!