2 cups uncooked white rice
1 (8 ounce) can chicken broth
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 small onion, finely chopped
2 celery sticks, sliced
6 eggs
8 slices bacon, diced
5 pounds chicken breasts cooked and diced
30 ounces chicken broth
28 eggs, cooked
1/4 cup chopped onion
2 teaspoons prepared horseradish
1/2 teaspoon dried dill weed
12 chicken blanks
1 teaspoon prepared horseradish
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add rice and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, pour chicken broth into large stockpot and lightly brown all over. Stir in salt and pepper. Bring mixture to a boil and then add bacon, celery stalk, eggs, onion and celery stick. Cook over medium high heat until bacon is crisp.
Remove celery stalk
⭐ ⭐ ⭐ ⭐ ⭐