Chicken Soup #2

Laura B. Martin-Robley

• 1 (2-to 3-lb.) chicken, cut up
• 7 c. water
• 2 cloves garlic, chopped
• 1/2 round onion, chopped
• 3 sprigs Chinese parsley, chopped
• 1/2 tsp. cumin
• 1/2 tsp. dried oregano leaves, crushed
• 1/2 (8-oz.) can tomato sauce
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 c. raw rice, washed and drained (or spaghetti, or macaroni)

Boil the chicken in the water until tender. Add the garlic, onion, Chinese parsley, cumin, oregano, tomato sauce, salt and pepper. Simmer for 1/2 hour. Add the washed rice (or noodles) and cook for 15 minutes longer or until rice is cooked. DO NOT add to much rice or noodles, they will soak up the gravy and your soup will become dry.