Chicken Soup Tete Style

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken
• 3 stalks celery, with leaves
• 4 carrots
• 2 onions
• 5 cloves garlic
• 10 whole cloves
• 3 cinnamon sticks
• 2 tablespoons chopped fresh cilantro
• 10 whole black peppercorns
• 1 bay leaf (optional)
• 2 cups rice
• salt and pepper to taste

Recipe

• place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
• using a colander drain broth into another pot. reserve chicken meat and discard the rest.
• in a bowl put rice and 1 cup of water to soak. while it is soaking skim fat off the top of broth and remove usable meat from chicken.
• add rice to chicken broth and salt and pepper to taste. boil at least 20 minutes and then add shredded chicken. remove from heat and let sit until soup thickens.
• once soup has reached desired thickness heat through and serve.