Mediterranean Chicken Soup

Photo: flickr user The Gifted Photographer

Ingredients

1 whl stewing or roasting chicken - (abt 6 lbs) remov

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

3 celery ribs including tops sliced

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

Preparation

* 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.

Remove the chicken to a large platter and, when cool enough to handle, remove the meat from the bones. Shred the white meat, measure out 1 cup and set aside. Reserve the remainder of the meat for a chicken salad or other recipe.

Strain the stock into a large bowl and discard the contents of the strainer.

Cool the soup stock in the refrigerator overnight. The next day, remove all of the fat that has hardened on the surface. In a large pot or stock pot, place the defatted stock, rice, lemon juice, 1/2 cup of carrot pieces, artichoke bottoms and spinach.

Bring to a boil. Reduce the heat to low and simmer the soup 1 hour. Add more water to equal 2 1/2 to 3 quarts if necessary. About 5 minutes before serving, add the minced garlic and the reserved 1 cup of shredded chicken meat. Season with salt and pepper to taste.

This recipe yields about 3 quarts soup.

Yield: 3 quarts