Chicken & Rice Soup

This is a recipe from the first cookbook I ever owned.  My dear mother gave it to me when I left home,  in the hope that I would be able to cook enough to sustain myself.  At that stage I was pretty hopeless, and fried eggs and baked beans were my idea of a difficult dish.

The book is called Good Housekeeping Easy-Stages Cook Book, and its pages are now dog-eared and a bit grubby in places from handling while I was cooking.  This recipe is great for using up a chicken carcase and rice.  It is cheap, healthy and very sustaining.  Happy cooking!


1 onion

4 carrots

1 stick of celery (if available)

Carcase and scraps of chicken left when main joints and breast have been removed

2 sprigs of parsley

1 bay leaf

A few peppercorns


2 pints (1 quart) water

2 oz. rice

Chopped parsley for garnish


Skin the onion and scrape the carrots, then cut each into 4 pieces.  Clean and cut up the celery, if used.

Put the chicken carcase in a saucepan, add the vegetables, parsley, bay leaf, peppercorns and salt and pour on the water.

Bring to the bpil, put on the lid and simmer gently for 2-3 hours, or until all the flesh has come away from the chicken bones.

Strain the stock into a bowl and let it cool.

Meanwhile pick all the pieces of chicken meat out of the sieve and put on to a plate.  Discard the chicken bones and the vegetables.

When the stock is quite cold, skim off all the fat from the surface, using a tablespoon.

Pour the stock back into the pan, bring to the boil,  add the rice and boil for 25 minutes.  Add the chicken pieces and boil for a further 5 minutes.

Serve sprinkled with chopped parsley.


Bay leaves
Bay leaves (Photo credit: Wikipedia)

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