- For the chicken and broth:
- 1 whole chicken (4-5 lbs)
- 1 tablespoon kosher salt
- 10 peppercorns
- 1 large clove garlic, cracked
- 1/2 onion, cut into 2 pieces
- 1 large carrot, cut in half
- 1 stalk celery, cut in half
- 8 cups water
- 1 bay leaf
- 1 (8 oz) can Hunts tomato sauce
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon, more to taste
- 1/4 – 1/2 cup vermicelli (or white rice)
- Boil chicken until the leg pulls easily away, about 1 hour (or 20 minutes in a stovetop pressure cooker).
- Remove the chicken and shred. Strain the broth.
- Return the broth to the pot; add tomato sauce and rice or vermicelli; simmer 10 minutes. Add shredded chicken and cook until heated through.
- Add parsley and lemon juice.
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