soup weather is here!!!

The weather has turned cold and yesterday just seemed like the day for chicken soup. Here is a recipe from my own repertoire. Enjoy!

Prairie Chicken and Rice Soup

3 pounds chicken with skin and bones, any combination
1 pound carrots, sliced
3 onions, 2 of them finely sliced and 1 quartered
2 cups chopped celery
3 stalks celery hearts
3 TBS minced garlic
2 pkgs. long grain and wild rice mix, including dry seasonings packet
sliced fresh mushrooms (optional)
coarse salt to taste
fresh-ground black pepper
dried parsley flakes

In stock pot, place chicken parts, quartered onion, celery hearts, and garlic. Cover with water and bring to boil. Lower heat and simmer until chicken falls off bones. When cooked, drain chicken, reserving broth but tossing out vegetables.

Return broth to heat and add remaining ingredients, simmering until vegetables are tender and rice is cooked. Remove meat from bones and add to soup mixture. Offer ground pepper when serving for extra zing. Can be prepared ahead of time and frozen or placed in crock-pot for supper later in the week.

Best if served with homemade bread or biscuits.