Chicken Soup Tete Style

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A wonderful, from scratch, chicken and rice soup. It's lovely to make on a cool fall day or in frosty winter. I am posting it as originally written but i like brown rice in it. Don't be afraid of the cinnamon it's what makes it so different and interesting.i must admit that i do peel the onion and garlic. This can be a full meal by adding some veggies and serving with some lovely crusty bread and fresh sliced apples and cheese for dessert.

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Steps

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Place chicken , celery , carrots , onions , garlic , cloves , cinnamon , cilantro , peppercorns , and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches , using low heat cook for 4 hours after boiling begins.

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Using a colander drain broth into another pot.

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Reserve chicken meat and discard the rest.

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In a bowl put rice and 1 cup of water to soak.

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While it is soaking skim fat off the top of broth and remove usable meat from chicken.

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Add rice to chicken broth and salt and pepper to taste.

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Boil at least 20 minutes and then add shredded chicken.

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Remove from heat and let sit until soup thickens.

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Once soup has reached desired thickness heat through and serve.

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Ingredients

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roasting chickens, celery, carrots, onions, garlic cloves, cloves, cinnamon sticks, fresh cilantro, black peppercorns, bay leaf, white rice, salt and pepper