THE ULTIMATE CHICKEN SOUP

3 split chicken breasts (6 pieces) including bones
6 carrots, diced
6 celery stalks, diced
2 large onions, diced
3 parsnips, diced
1 can artichoke hearts, drained and flaked; remove hairy centers
1 large zucchini, diced
1 large summer (yellow) squash, diced
1/4 lb. string beans, cut into 1-inch pieces
4 chicken bouillon cubes, divided use
Salt (optional, to taste)
1/4 tsp. ground white pepper (optional)
3 Tbsp. chopped fresh parsley
3 Tbsp. chopped fresh dill
water (as needed)
1/3 cup raw rice

Place all ingredients, except rice and one bouillon cube, into a large pot. Add enough water to cover ingredients by 3 inches. (Water level should be at least 3 inches below top of pot to avoid bubbling over.)

Place lid on pot. Boil on a medium flame for about two hours, stirring occasionally to check that broth doesn't boil away. Soup is ready when broth yellows and chicken falls off bones. Add salt, if needed.

Cool soup to room temperature. Remove and discard skin and bones from breasts. Cut chicken into bite-sized pieces and return to broth. Refrigerate for several hours or overnight.

Skim and discard chicken fat, which has risen to the top.

Prepare rice according to package instructions.

Boil the remaining bouillon cube in two cups of water, stirring until it dissolves.

Cool rice to room temperature. Add bouillon water. Cover pot for 30 minutes. Rice will swell and absorb the water. If water remains, drain rice in a sieve.

Place rice in soup. Heat and serve immediately or refrigerate and serve the following day. Soup freezes well.

Makes 8 servings
Source: Baltimore Jewish Times, August 30, 2002