4 to 5 lb whole chicken (either a fryer or a stewing hen will work for this)
1 lb kielbasa sausage (cut into chunks)
water to cover (about 5 or 6 cups depending on your pot)
2 pkg Lipton onion soup mix
1 coarsely chopped onion (optional)
2 cans cream of mushroom soup
2 to 3 cups white rice
black pepper to taste
In a large pot, place the chicken, sausage, onion and onion soup mix. Cover with cold water. Bring to a boil, cover and reduce heat to simmer. Cook about 40 to 50 minutes or until chicken pulls easily from the bone. Remove chicken and allow to cool. Discard skin and bones and chop chicken into bite sized pieces and return to the broth. Stir in the mushroom soup and the rice, using about 1 cup rice for each 2 cups broth. This should make a “wet” stew. Allow to cook about 30 minutes or until rice is tender. Serve hot.
I looked this up online and found hundreds of variations. Paula Deen even has one. Guess what??? She puts butter in hers. You may add carrots, celery, bell pepper, red pepper or whatever strikes your fancy. By the way, there is considerable debate about where the name comes from. I really don’t care. I just know it is good.