Warm up with Chicken and Rice Soup
The original recipe makes a lot of soup–about 16 cups, enough to serve 8. I almost always make half of the recipe, and my half recipe is what I have posted.
Last night I made it with half of a whole chicken, but I usually use 1¾ to 2 pounds of chicken thighs (about 4 thighs). When it comes time to remove the chicken meat from the bones, it is much easier to do with thighs. I also prefer the dark meat.
White rice doesn’t work in this recipe because it would get too mushy. The brown rice works perfectly. If you don’t tell, no one will guess that it’s brown rice. Trust me.
The original recipe calls for chopped Italian (flat-leaf) parsley. I usually don’t have any on hand, so I’ve never used it. It would probably be good, if you want to add a couple of tablespoons.
Chicken and Rice Soup
Adapted from The Gourmet Cookbook (2002)
Serves 4 (Just double the amounts to serve 8 people.)
½ large onion, chopped
1½ stalks of celery, chopped
1½ carrots, chopped
1¾ – 2 pounds chicken thighs, with skin and bones (or ½ whole chicken)
½ cup brown rice
1 teaspoon salt
1½ quarts water (6 cups)
Combine everything in a large pot. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
Remove the chicken from the pot. When cool enough to handle, discard the skin. Remove the meat from the bones and cut in small pieces. Add the chicken back to the soup.
Season to taste with salt and freshly ground black pepper.