Kristi Liffman's Got the Flu for the Holidays Chicken Soup

Prep Time: 1½ Hours
Yields: 8 Servings

Recipe Courtesy of Susan Raborn

1 small whole chicken or turkey
1 can chicken broth
6 cups water
3 stalks celery, sliced
3 fresh carrots, sliced
OR 1 (15-ounce) can sliced carrots, drained
½ cup diced onions
3 cloves garlic
1 tbsp Beau Monde spice
1 tbsp herbes de Provence
2 tsps celery seed
½ cup uncooked rice
1 bunch fresh cilantro, coarsely chopped
salt and cracked black pepper to taste

Clean and cut chicken into quarters. In a large Dutch oven over medium-high heat, add chicken, broth, water, celery, carrots, onions and garlic. Stir in Beau Monde spice, herbes de Provence and celery seed. Bring to a boil, lower heat and simmer 35 minutes or until meat falls from bone. Remove chicken from broth and pull meat from bone. Set aside. Add rice to broth and bring to a boil. Simmer 20 minutes or until rice is tender. Return pulled chicken to broth. Stir in cilantro, salt and pepper.


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