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
- Roast the chicken and enjoy a meal. A very pleasant broth can be made of a cooked carcass.
- Break the remainder of the chicken into pieces and put them into a large stainless steel pot and cover with ample cold water.
- 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.
- 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.
- Strain the broth into a large bowl. Remove the cover and allow the broth to cool quickly.
- Retain chicken and remove skin & bones. Separate the meat and refrigerate. Cut meat into bite sized pieces or shred if desired.
- 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
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
- Skim the congealed fat from the broth.
- Reheat the broth until it starts to boil.
- Add the chicken pieces, lemon slices, corn, and rice.
- Simmer for 30 to 40 minutes until rice is soft.
- Add the snow peas about 10 minutes before cooking is done.
- Add salt and pepper to taste.