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Chunky Chicken Rice Soup

soups, chicken - other

3 chicken legs
1 can (10 oz) chicken broth (undiluted)
6 cloves garlic; minced
2 onions; chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon marjoram
1 teaspoon oregano
1/2 teaspoon each salt and pepper
1/2 cup parboiled brown rice
1/2 rutabaga; peeled and cubed
2 each carrots, parsnips and sweet potato
2 cup frozen peas
1/4 cup chopped fresh parsley
lemon wedges

This thick soup is packed with beta-carotene. To reheat add water if needed Remove skin and fat from chicken; split into drumsticks and thighs. In large saucepan, bring broth and 7 cups water to boil. Add chicken, garlic, half of the onions, bay leaf, thyme, marjoram, oregano, salt and pepper. Reduce heat, cover and simmer for 20 minutes. Transfer chicken to cutting board. Let cool slightly; remove meat from bones and dice. Return bones to pot. Add rice, rutabaga and remaining onions; bring to boil. Reduce heat and simmer, covered, for 15 minutes. Add carrots, parsnips and sweet potatoes; simmer for about 10 minutes or until rice and vegetables are tender. Discard bay leaf and bones. Stir in chicken, peas and parsley; cook for 1 minute. Ladle into warmed bowls and garnish with lemon wedges.

Contributor: Canadian Living Magazine - February, 1998

Yield: 10 servings

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