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Allan Fradkin’s Christmas Eve Soup
4-5 pounds chicken thighs and breasts with bones
Enough water to cover chicken
4 stalks celery, sliced
6 carrots, sliced
2 onions, sliced
5 cloves garlic, crushed
28-ounce can tomatoes
2 Tablespoons tomato paste
1 Tablespoon salt
3 bay leaves
1 teaspoon peppercorns
1 cup uncooked rice
½ cup chopped cilantro
Simmer the chicken in water with celery, carrots, onions, garlic, tomatoes, tomato paste, salt, bay leaves and peppercorns, covered, until the chicken is tender, about 2 hours. Bring the soup to a boil, and add the rice. Cook until the rice is tender, about 30 minutes. Add cilantro and cook another 5 minutes.
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