Mediterranean Chicken Soup
and reserve for another use
3 quarts water
1/2 cup baby carrots left whole, and
1/2 cup baby carrots cut into ½" pieces
2 lrg onions peeled, halved
2 bay leaves
3/4 cup uncooked long grain rice
cup (or 1 ½ cooked rice)
1/2 cup freshly-squeezed lemon juice
1 can whole artichokes - (14 1/2 oz) see * Note
1/2 pkt frozen chopped spinach - (10 oz) thawed, drained
3 lrg garlic cloves peeled, minced
Salt to taste
Freshly-ground black pepper to taste
* Note: About 5 to 7 total (cut off the tops and use the bottoms only), diced, or use 4 artichoke bottoms (from one 14 1/2 oz can), drained and diced; reserve any remaining for another use.
Place the chicken in a large pot or stock pot and cover with water. Bring to an immediate boil, then drain and discard the water. Return the chicken to the pot and add the water. Add the 1/2 cup of whole baby carrots, the celery slices and tops, the onions and the bay leaves. Partially cover the pot and simmer for 2 hours or until the chicken is tender but not falling apart.
Strain the stock into a large bowl and discard the contents of the strainer.
This recipe yields about 3 quarts soup.
Yield: 3 quarts