About this recipe:This is an easy to make chicken soup. It's hearty and tastes fantastic. Shredded chicken is simmered with rice in a chicken stock. Perfect for the cold winter months.
1 (1.8kg) whole chicken
825ml chicken stock
1 onion, quartered
1 stick celery
285g uncooked long-grain rice
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Method Prep:10min › Cook:1hr30min › Extra time:1hr40min › Ready in:3hr20min
Place chicken into a large stock pot. Add stock and water to cover. Put in the onion, celery stalk and carrot. Bring to the boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
Remove chicken from the stock and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.