Mom's Hearty Chicken and Rice Soup
Servings: 6
Ingredients
Base ingredients
- 8 cups water
- 2 chicken breast halves skin and fat removed (see note)
- 2 whole chicken legs with thighs skin and fat removed (see note)
- 3 or more carrots peeled and halved crosswise
- 3 or more celery stalks quartered crosswise
- 1 onion sliced
- 2 tsp salt
- 2 garlic cloves chopped
- 1 bay leaf
Rice
- 1 cup uncooked long-grain white rice
- frozen peas as desired (optional)
Garnish
- chopped fresh parsley
Instructions
- Combine the base ingredients in a large pot. Bring to a boil.
- Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes.
- Using a slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones into bite-size pieces; set aside.
- Thinly slice carrots and reserve.
- Strain broth; discard solids in strainer.
- Pour 1½ cups of broth into a heavy medium saucepan. Bring to a boil.
- Add rice, and bring to a boil.
- Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
- Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to a simmer.
- Stir in cooked rice. If using peas, add peas, and cook until peas are tender.
- Season soup with salt and pepper.
- Ladle soup into bowls. Sprinkle with parsley and serve.
Notes
Instead of using the above chicken breast and legs, you can use all boneless, skinless chicken breasts.