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 Aug 14, 2009
15 min
30 min
45 min