Chicken Soup, Holland Style

Chicken soup Holland style, flavored with onion and parsely, is an American favorite.

Cut about a quarter of a chicken in small pieces and slice half an onion; brown these well together for ten minutes in a saucepan with one ounce of butter and moisten with three pints of consomme; add three tablespoonsfuls of raw rice, half a tablespoonful of salt, a very little red pepper and a garnished bunch of parsley. After boiling thoroughly for twenty minutes, remove the parsley and serve.