Granny's Chicken Rice Soup
1 chicken -- 2 to 2 1/2 pounds
1 washed and dried
2 qt chicken stock
2 tsp sea salt -- to taste
1 medium carrot -- peeled and chopped
2 leeks -- cleaned and chopped
1 chayote -- skin on, pitted and chopped
2/3 cup short grain rice
1 lime -- juiced
6 tbsp fresh epazote -- finely
1 chopped
1 or mint
Combine the chicken with the stock in a soup pot. Bring to a boil,
reduce to a simmer and cook, uncovered, 30 minutes. Add the
vegetables and rice and cook 20 minutes longer. Cool the chicken in
the stock. Lift out the chicken and remove and discard the skin and
bones. Shred the chicken and return to the pot. Stir in the lime
juice and epazote or mint and reheat the soup. Serve hot. Yield: 6
servings
2000–1500
B.C.
Hyksos invaders drive Egyptians from
Lower Egypt
(17th century B.C.). Amosis I
frees
Egypt
from Hyksos (c. 1600 B.C.).
Assyrians rise to power—cities of Ashur and
Nineveh
. Twenty-four-character alphabet in
Egypt
. Israelites enslaved in
Egypt
. Cuneiform inscriptions used by
Hittites.
Peak
of
Minoan
culture on Isle of
Crete—earliest form of written Greek. Hammurabi, king of
Babylon
, develops oldest existing code of
laws (18th century B.C.).