I came home from South Carolina to find leaves fallen on the deck and the need for a jacket or sweatshirt. I love this weather and with it always comes the desire to make yummy, tummy-warming comfort food. This recipe can be prepared ahead of time and frozen or placed in crock-pot for supper later in the week. It is also best if served with homemade bread or biscuits!
Prairie Chicken and Rice Soup
3 pounds chicken with skin and bones, any combination
1 pound carrots, sliced
3 onions, 2 of them finely sliced and 1 quartered
2 cups chopped celery
3 stalks celery hearts
3 TBS minced garlic
2 pkgs. long grain and wild rice mix, including dry seasonings packet
sliced fresh mushrooms (optional but delicious!)
coarse salt to taste
fresh-ground black pepper
dried parsley flakes
In stock pot, place chicken parts, quartered onion, celery hearts, and garlic. Cover with water and bring to boil. Lower heat and simmer until chicken falls off bones. When cooked, drain chicken, reserving broth but tossing out vegetables.
Return broth to heat and add remaining ingredients, simmering until vegetables are tender and rice is cooked. Remove meat from bones and add to soup mixture. Offer ground pepper when serving for extra zing.
Best if served with homemade bread or biscuits.
“It is good to give thanks to the Lord, and to sing praises to your name, O Most High; to declare Your lovingkindness in the morning and Your faithfulness every night!” Psalm 92:1