CHICKEN and YELLOW RICE Soup

1 small chicken (about 3 pounds)
2 1/2 quarts water
4 green onions
2 ribs celery, cut in 2-inch pieces
3 cloves garlic
2 bay leaves
1 tsp dried thyme leaves
1 tbsp KONRIKO Creole Seasoning
1 (7-ounce) package R.M. Quigg's Yellow Rice Mix
1 large carrot, peeled and diced

Cover chicken with water in a stockpot or Dutch Oven and bring to a boil; skim off foam and reduce heat to simmer. Slice green onion tops and set aside to add later; cut onion bottoms into 2-inch pieces and add to stockpot along with celery, garlic, bay leaves, thyme, and creole seasoning. Cook 45 minutes to 1 hour, until chicken is tender.

Remove chicken from pot and set aside to cool. Strain stock and return to pot; bring to a boil and add rice mix and carrots. Cook 20 minutes or until rice is tender.

Meanwhile, remove chicken from bones, discarding skin, fat and bones. Cut or tear meat into bite-size pieces and add to soup with green onion tops. Check seasoning and serve.

Makes 6 to 8 servings.

Nutritional Data: