Chicken-Rice-Vegetable Soup-Stew - cooking recipe

Ingredients

2 1/2 to 3 lb. fryer, cut up and remove excess fat
2 1/2 qt. water
1 1/2 tsp. salt
3 or 4 peppercorns
2 bouillon cubes
2 to 3 ribs celery
1 medium onion
2 to 3 medium carrots, cut up
1 sprig parsley or dried flakes
1 strip bell pepper (if desired)
3/4 c. rice (regular)
1/4 c. frozen green beans, baby limas or both
1/4 c. frozen green peas
2 c. to 1 qt. milk

Preparation

Cook first 4 ingredients together; simmer until tender, about 30 minutes. Remove chicken from broth. Strain broth and return to clean kettle. Add to boiling broth the next 8 ingredients. Cook 20 minutes or so. Add chopped chicken. Add frozen green peas. Cook until done, at least 10 more minutes. Add milk; add thickening, if desired, and adjust seasoning. If canned vegetables are used, add with chopped chicken. Serves 10.