Half of a 3-to-4-pound chicken
4 medium-ripe tomatoes, peeled, seeded, and coarsely chopped
1 medium onion, chopped
1 stalk of celery with leaves, chopped (include 1 tablespoons leaves)
1 sprig of fresh parsley, minced
3 large carrots, thinly sliced
cup uncooked white rice
Freshly ground black pepper
Place chicken, tomatoes, onion, celery, and parsley into a large stockpot. Add 2 quarts water, cover, and bring to a boil. Reduce heat to low and cook until broth is flavorful, about 1 hour. Remove soup from heat.
Remove chicken from stock and let cool. When it is cool, enough to handle, strip meat from bones. Set meat aside and discard bones and skin.
Put cooking liquid and vegetables through a food mill or use an immersion blender to obtain a thick, rich chicken stock. Return stock to pot, add reserved chicken meat, carrots, rice, and 2 cups water to the pot. Place it on medium heat and bring to a boil. Reduce heat to low and let it simmer an additional 30 minutes. Season with salt and pepper to taste and serve hot.
Yiled: 6 to 8 servings
Source: Soup's On!
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