Ingredients
2 celery ribs with leaves2 medium carrots1 pound white potatoes, peeled1 pound sweet potatoes, peeled3 quarts water2 pounds broiler/fryer chicken pieces, skin removed2 large onions, halved3 reduced-sodium chicken bouillon cubes3 cups cooked rice (prepared without added salt)Pepper to taste
Preparation
Cut vegetables into 2-in. pieces; place in a 5-qt. Dutch oven. Add the water, chicken, onions and bouillon. Bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours.
Strain broth and skim fat. Remove chicken; cool. Remove meat from bones and cut into bite-size pieces; set meat aside. Discard bones.
Puree the vegetables and broth in a blender; strain. Return chicken and broth to Dutch oven. Stir in rice. Cook over medium heat until bubbly, stirring occasionally. Season with pepper.
