chicken and rice soup

 

 

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from smitten kitchen– http://smittenkitchen.com/blog/2012/10/chicken-noodle-soup/

Serves 5-6

1 tablespoon vegetable oil
1 large onion, chopped
3 pounds chicken pieces of your choice
8 cups water
1 bay leaf
2 teaspoons table salt
Freshly ground black pepper
1 large carrot, diced (1/3-inch)
1 large celery stalk, diced (1/3-inch)
1/2 cup rice
1 tablespoon chopped fresh dill or flat-leaf parsley

Prepare broth: In a large (5-quart) heavy pot over medium-high heat, heat the vegetable oil. Add the onion and saute it for 3 to 4 minutes, until beginning to take on color at edges. Add the chicken pieces (if too crowded, can do this in two batches), making little wells in the onions so that the parts can touch the bottom of the pan directly. Cook chicken parts until lightly browned, about 10 minutes.

Add water, bay leaf, table salt and some freshly ground black pepper and bring the mixture to a boil. Reduce the heat to a simmer and skim any junk that appears at the surface of the pot. Simmer pot gently, partially covered, for 20 minutes.

Transfer chicken parts to a plate to cool a bit before handling. Bring the broth back to a simmer. Proceed with any re-seasoning with caution.

To finish and serve: Add diced vegetables and simmer them for about 3 minutes. Add rice, and cook for about 20 minutes. While these simmer, remove the skin and chop the flesh from a couple pieces of chicken, only what you’re going to use. You won’t need all of it in the soup. I usually use the breasts first because they’re my least favorite and benefit the most from the extra moisture of the soup. The remaining parts can be slipped into an airtight bag in the fridge (I recommend leaving the skin on for retained moisture until needed) and used over the next few days.

Once rice has cooked, add chicken pieces just until they have rewarmed through (30 seconds) and ladle into serving bowls. Garnish with dill or parsley, dig in and let it fix everything that went wrong with your day.

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