Preparation:
The day before serving, simmer chicken, garlic and vegetables in a large
stockpot with the water and seasonings for 2 hours. Do not add rice or
noodles. Let cool and remove chicken and vegetables. Set asid,
refrigerate broth, covered, overnight. In the meantime, skin and
de-bone the chicken. Keep 2 cups chopped chicken meat for the soup and
use the rest for other purposes. Save the vegetables in a covered
container and refrigerate. The next day, 30 minutes before serving,
skim the fat off the top of the broth and return the liquid to a large
sauce pot. Add the reserved chicken chunks, vegetables and rice.
Simmer for 30-40 minutes. If using noodles, add to pot 10-15 minutes
before serving.
NOTE: The vegetables can be pureed in a blender with a little broth and
added to the soup before serving to make it thicker or you can stir in a
cup of light cream. |
