| | This is the Sephardic version of this traditional soup. INGREDIENTS
1 large chicken, about 5 pounds
9 cups water
1 large onion, quartered
2 carrots, thickly sliced
1 leek, sliced
1 parsnip, quartered
2 celery stalks, chopped
1 bay leaf
1/2 cup white wine
salt and pepper to taste
1/2 cup rice
DIRECTIONS
1. Place the chicken in a large pan with the water. Bring to a boil, removing scum as it forms.
2. Add the vegetables and bay leaf. Add the white wine. Season with salt and pepper.
3. Simmer partially covered on low heat for 1 hour, adding water as necessary to maintain original level.
4. Remove chicken. When cool enough to handle, about 1/2 hour, cut the meat in bite-sized pieces and set aside. Return the bones to the pot. Recover partially and continue cooking for 1-1/2 more hours.
5. Strain the broth. Skim the fat off the top.
6. Before serving add the rice to the pot and let simmer until soft. Return 2 cups of the meat and simmer for another 10 minutes.
7. Serve warm.
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