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Ingredients
2 Teaspoons Crisco
1 Large onion, chopped
1 Chicken, cut up
2 Carrots
3 Ribs of celery
3 or 4 Allspice
Peppercorns, to taste
Bay leaf
Good pinch saffron
3 Teaspoons sour cream
2 cups rice, cooked
Instructions
Saut� chicken and onion in Crisco, add carrots, celery allspice, peppercorns and bay leaf, cover with water and cook for 1 hour.
Mix approximately 1 cup of soup with a "good pinch" of saffron; stir in 2 to 3 teaspoons sour cream, add to soup pot. Add rice to soup and heat through.