Chicken and Rice Soup

This is the chicken soup I created for the March 2014 Soup and Bread Fundraiser Lunch at Coronation:

Chicken and rice soup

(All the ingredients are period, fit into this season and seem to be grown in the Mediterranean.)

4 chicken leg quarters

2 TBSP kosher salt

10 cups water

Put ingredients in a large slow cooker (I used a 7 quart) on High heat and cook until the chicken is well cooked. Remove the chicken. Throw away the skin, cut up the meat and refrigerate for later and place the bones back into the broth and continue to cook at least overnight.

The night before you plan to serve the soup add 4-6 cups water and allow to get hot. Add:

1 medium-large onion, chopped 

6-8 medium carrots, chopped

1/2 tsp finely ground black pepper

The cooked chicken pieces

The center stems and leaves of one stalk of celery

The stalks, leaves and 1/2 bulb of fennel that was left over from the Cauli Verdi recipe

2-3 cups Crimini mushrooms, sliced

Cook on high 3 hours or until done. This will make approximately 2 gallons.