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Ingredients

1 (2 to 3 pound) whole chicken 1 large yellow onion, quartered 3 tablespoons salt, or to taste 3 tablespoons sunflower seed oil 4 bay leaves 1 teaspoon whole black peppercorns 1 teaspoon dried sage 1 teaspoon dried oregano 1 teaspoon herbes de Provence 1 teaspoon garlic powder 8 carrots, cut into 1/8-inch slices 4 stalks celery, diced 1 teaspoon salt, or to taste ½ teaspoon whole black peppercorns, crushed 4 cups cooked white rice

Nutrition Info

325.5 calories carbohydrate: 32.2 g cholesterol: 59.8 mg fat: 11 g fiber: 3.2 g protein: 23.2 g saturatedFat: 2.1 g servingSize: - sodium: 3034.2 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Place chicken into a stockpot and fill with water to cover. Bring to a boil, add onion, salt, oil, bay leaves, peppercorns, sage, oregano, herbes de Provence, and garlic powder. Cover loosely with a lid and continue to boil, at least 2 hours, up to 4 hours.
Remove chicken carefully from the stockpot onto a plate, set aside. Pour stock through a strainer into a deep bowl, set aside.
Fill the stockpot with water that equals the amount of strained stock in the bowl. Bring to a boil.
While water is boiling, remove meat from chicken, throw away all bones, and shred chicken chunks with 2 forks.
Pour chicken stock into the boiling water and add chicken meat, carrots, celery, salt, and pepper. Bring to a boil, reduce heat and let simmer for 30 minutes.
Place cooked rice into bowls and pour the soup over.

8 servings

The ultimate chicken soup with rice from scratch! This soup is good...it's actually really good.