Chicken and Rice Soup
SERVINGS: 5
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- Ingredients
11/4 whole chicken (3 to 4 pounds skin removed)
17/8 lbs carrots (peeled and halved crosswise)
11/4 lbs parsnips (peeled and halved crosswise)
5 celery (stalks thinly sliced crosswise)
21/2 onions (1 pound halved and sliced)
21/2 bay leaves
21/2 garlic cloves (smashed)
11/4 tbsps peppercorns
coarse salt
17/8 cups long grain white rice
71/2 scallions (white and green parts separated and thinly sliced)
- Preparation:
STEP 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.
STEP 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.
STEP 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.
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