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Chicken Soup

  • 6 cups White stock III
  • 1 tablespoon lean raw ham, finely chopped
  • 6 slices carrot, cut in cubes
  • 2 stalks celery
  • 1/2 bay leaf
  • 1/4 teaspoon peppercorns
  • 1 sliced onion
  • 1/3 cup hot boiled rice
Add seasonings to stock, heat gradually to boiling point, and boil thirty minutes; strain, and add rice.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min


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