Chicken rice soup
|
Author: Jessica Status: published Published: Apr 14,2009 license cc-by-sa tags: cooking, chicken, soup, comfort, everydayfood,
|
Share on TwitterFrom Everyday Food October 2006
1 whole chicken (3 to 4 pounds), skin removed (I used an already cut up chicken)
1 1/2 pounds carrots (9 to 10 medium), peeled and halved crosswise (I used baby carrots because their cuter)
1 pound parsnips (5 to 6 medium), peeled and halved crosswise (I did not use these)
4 stalks celery, thinly sliced crosswise
2 large onions (about 1 pound), halved and sliced
2 bay leaves
2 garlic cloves, smashed
1 tablespoon whole peppercorns
Coarse salt
1 1/2 cups long-grain white rice
6 scallions, white and green parts separated and thinly sliced (I didn't include these either, wish I had but the ones at the store looked like they would give me Salmonella )
1. In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
2. With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
3. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.
