Chicken Soup Tete Style

Name: Chicken Soup Tete Style
Ingredients: 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 white rice; salt and pepper to taste

12 ingredients

5 steps

Ingredients

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 white rice
salt and pepper to taste

Directions

1

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.
2

Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
3

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.
4

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.
5

Once soup has reached desired thickness heat through and serve.