Ingredients
1 Whole Chicken
2 ½ -3 cups (celery chopped)
2 ½-3 cups carrots (chopped)
1 Spanish onion (chopped)
1 Tbsp fresh Ginger (grated)
1 cup brown rice (washed)
1 Tbsp salt
1 Tbsp Olive oil
Directions
- Place chicken in a large pot, cover with water and place over high heat with lid. Let it boil, approx. 13 minutes. When chicken starts to boil, cook for an additional 30 min over med-high heat uncovered. Every 10 minutes, skim off pulp that builds up on top of boiling chicken.
- After 30 min. remove chicken and let cool in the refrigerator (this will make it easier to handle later)
- Add 8 cups of water to the boiling chicken broth
- Add vegetables and 1 Tbsp olive oil and 1 Tbsp salt to water, let boil for 10 min
- Add 1 cup brown rice and boil for 15 min
- Remove skin from chicken, cut into bite size pieces and place in with vegetables, add 1 Tbsp fresh ginger simmer for 30 min.