Light and Chunky Chicken Soup
By: Ana le Roux
Published: Saturday, April 2, 2011 - 3:39pm

Ingredients




1 whole Chicken
1 stick of Celery finelly chopped
1/2 a large onion or 1 small onion the size of an egg
1 Carrot, chopped into tiny bits
1 cup of basmati rice
Salt
Pepper
1/2 teaspoon Rosemary
1/2 teaspoon Basil

Preparation

1 Place the chicken in a pot and add enough water to cover the chicken. Three quarters of the pot full. 2 Add the onion, carrot bits, salt pepper, rosemary, basil. 3 Bring to the boil and allow to simmer until the chicken starts to pull away from the bone. 4 Remove the chicken from the pot and let it cool. Strip the meat off in tiny bite sized pieces. 5 In the meantime, add the cup of rice to the stock and let it simmer for another 10 - 15 minutes. The rice must be well cooked. 6 Add the celery and the chicken to the soup. 7 Allow to simmer for another 10 minutes. 8 Ready to serve with some crispy hot bread or croutons on the side.