Chicken, Crockpot, Louisiana, Rice, Soups
1 chicken, cut up
2 tbsps butter
1 carrot, shredded
2 med onions, minced
lemon peel
1 clove lg garlic, minced
1 bay leaf
3 sprigs thyme
3 sprigs parsley
2 qts hot water
salt & pepper to taste
1 cup rice
Melt butter in deep soup kettle. Wash, dry & season chicken well with salt & pepper. Brown chicken pieces well in butter. Remove chicken pieces and add veggies. Stir and let cook 10 minutes. Add herbs, lemon peel and garlic, and simmer gently for 10 minutes longer. Return chicken to pot, and add 2 quarts hot water. Stir, cover and simmer slowly for 45 minutes. Add 1 cup rice, stir well, cover, and cook for 20-30 minutes longer. Use tongs to remove chicken skin and bones, leaving meat in soup. Serve in soup plates, with extra Creole Seasoning and minced parsley for garnish.