Recipe Text: Chicken Rice Soup
Diet Types: gluten-free
Makes 12 servings

1 frying chicken (2 ½-3 lbs.)
1 onion, unpeeled and cut into quarters
2/3 cup rice (short-grain preferred)
1 medium onion chopped fine
2 ½ tsp. salt
1 tsp. pepper
1 cup diced carrots
1 cup of peas (optional)
½ cup Nu-World Amaranth Snackers- french onion or BBQ sweet n sassy

In a large pot, combine freshly washed chicken and onion. Cover with water and cook until very tender, 60-90 minutes. Remove chicken and onion from broth.
You should have approximately 10-11 cups of broth. Add water to equal that amount or continue to simmer broth to reduce the amount of broth.
Remove chicken from bones and return chicken pieces to broth. To broth, add remaining ingredients, and cook uncovered until rice is tender.

Inspired by The Gluten-Free Kitchen, by Robert Ryberg