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🍽️ Homemade Chicken Broth with Rice

245 kcal · 135 min · 4 servings

Homemade Chicken Broth with Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with water and bring it to a boil.
  2. 2. Peel the celeriac and the carrots.
  3. 3. Cut away any damaged spots on the vegetables.
  4. 4. Wash the vegetables thoroughly.
  5. 5. Dry the vegetables with a cloth.
  6. 6. Remove the outer leaves from the leek.
  7. 7. Cut off the root end and the dark green tops of the leek.
  8. 8. Halve the leek stalk lengthwise.
  9. 9. Wash the leek thoroughly.
  10. 10. Peel the onion.
  11. 11. Cut all the prepared vegetables into small cubes.
  12. 12. Cut the peeled onion into small cubes as well.
  13. 13. Rinse the soup chicken under cold water.
  14. 14. Rinse the heart under cold water.
  15. 15. Rinse the gizzard under cold water.
  16. 16. Rinse the neck under cold water.
  17. 17. Add the chicken and the offal to the boiling water.
  18. 18. Add one teaspoon of salt to the broth.
  19. 19. Bring the mixture close to a boil.
  20. 20. Skim the surface of the broth regularly.
  21. 21. Add the chopped vegetables to the broth.
  22. 22. Add the onion to the broth.
  23. 23. Simmer the chicken over low heat.
  24. 24. Cook the chicken without a lid.
  25. 25. Cook the chicken for about one and a half hours.
  26. 26. Strain the broth through a sieve.
  27. 27. Remove the solids from the broth.
  28. 28. Skim off the floating fat with a spoon.
  29. 29. Season the clear broth to taste with salt.
  30. 30. Remove the meat from the bones.
  31. 31. Remove the skin from the meat.
  32. 32. Cut the meat into small pieces.
  33. 33. Add the meat to the hot broth.
  34. 34. Add the rice to the hot broth.
  35. 35. Let the meat and rice heat through in the broth for a short time.
  36. 36. Garnish the soup with fresh parsley.
  37. 37. Serve the soup.

Nutrition per serving