Chicken Soup
by Peter Martin

Print Menu Close Window

This recipe appears in Beyond Newport Doors Too, a cookbook by Muriel Barclay de Tolly.

Preparing the Broth

1 large chicken
2 large onions, quartered
3 large carrots, cut in thirds
1/2 large lemon
Salt and pepper to taste
6 crushed peppercorns
1 bay leaf
  1. Roast the chicken and enjoy a meal. A very pleasant broth can be made of a cooked carcass.
  2. Break the remainder of the chicken into pieces and put them into a large stainless steel pot and cover with ample cold water.
  3. Add the quartered onions, the carrot chunks, and the peppercorns. Squeeze the juice out of 1/2 lemon into the pot. Drop the remainder of lemon into the pot.
  4. Bring to a boil; lower the heat, and simmer, partially covered, for 1 to 1 1/2 hours to enrich the broth. Longer than that is not necessary.
  5. Strain the broth into a large bowl. Remove the cover and allow the broth to cool quickly.
  6. Retain chicken and remove skin & bones. Separate the meat and refrigerate. Cut meat into bite sized pieces or shred if desired.
  7. Chill in a cold place or refrigerator until fat congeals. Do not remove the fat until you are ready to use the stock.

Making the Soup

Chicken pieces
3 large carrots sliced thinly on the diagonal
1/2 medium onion chopped
1/2 large lemon thinly sliced and quartered
1 cup of Lundberg Jubilee rice
(a blend of 7 premium brown rices)
1 medium sized can of whole kernel sweet corn
1 cup of fresh snow peas
  1. Skim the congealed fat from the broth.
  2. Reheat the broth until it starts to boil.
  3. Add the chicken pieces, lemon slices, corn, and rice.
  4. Simmer for 30 to 40 minutes until rice is soft.
  5. Add the snow peas about 10 minutes before cooking is done.
  6. Add salt and pepper to taste.