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Chicken and Rice Soup

Note: To freeze, cool soup to room temperature; transfer to airtight plastic containers, leaving 1 inch of space. Freeze up to 3 months. When ready to use, place plastic containers upside down under hot tap water to help release frozen blocks of soup. Place blocks in a large saucepan; cover and reheat over medium-low, adding water to thin if necessary. Serve.

  • prep: 20 mins
    total time: 1 hour 30 mins
  • servings: 8

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Ingredients

  • 1 whole chicken (3 to 4 pounds), skin removed
  • 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
  • 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
  • 4 celery stalks, 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

Directions

  1. 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.

  2. 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.

  3. 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.

Source
Everyday Food, October 2006

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Reviews (13)

  • 13 Mar, 2014

    IMHO someone REALLY goofed on the ingredient amounts for this recipe! A 3-4# chicken with all those carrots, onions, as well as 1-1/2 cups of rice???? Thank goodness my gut reaction was to HALVE all! Plus, it seems somewhat absurd to throw a tablespoon of peppercorns in, then having to "fish" them out later-----don't know anyone who wants to bite one in their soup! Plus, leaving the skin on the chicken makes the broth much more flavorful. I'll stick to my old fashioned chicken rice soup!

  • 30 Nov, 2013

    I am always leary about trying a Martha Stewart recipe. After all, she is Martha Stewart, and I am only me. But, after Thanksgiving, I was left with oodles of overcooked turkey. With the exception of the white peppercorns, I had all the other ingredients. I made the soup, and it was good. No, it was very good. With Martha's help, maybe I am not such a bad cook. Thank you.

  • 14 Sep, 2013

    This is a very simple to make and delicious soup, perfect for lunch or dinner. The recipe makes a large pot-full; we fed six people big bowls the first night and had enough left over for another four meals--at about $15 to make, that adds up to savings through the month.

  • 20 Apr, 2013

    I had a wonderful time making this soup! It was purfectly sweet and salty. It's going into the recipes book for sure.

  • 12 Dec, 2011

    It's amazingly easy to skin anshole chicken! I like this recipe for its good, uncomplicated flavor and ease of preparation. Do note that it takes a ver large pot, e.g. at least 8 quarts. It's excellent for someone with a cold or the flu.

  • 4 Nov, 2010

    When making Chicken Soup I like to load it up with carrots, onions and celery too however a lot of carrots makes it sweeter than I like. As an added vitamin C boost I cut up 1 whole lemon, seeds removed only, and add it to my soup while simmering. It is a great way to naturally cut down the sweetness of the carrots and give my immune system a boost as well. Try it...you'll be surprised.

  • 4 Nov, 2008

    Didn't not make this recipe yet, but thought I would give some advice. Whenever I add rice or pasta to a soup, I add them to the individual bowls and then put the remainder in a separate bowl with a little juice from the soup. This way it doesn't eat up all the juice and you can add it again when you reheat the remainder of the soup. Works like a charm!

  • 12 Mar, 2008

    This is a delicious soup, but the amount of rice is a bit much if you want plenty of broth. I use less rice so that the rice doesn't end up absorbing all the broth.

  • 10 Mar, 2008

    Very good recipe.

  • 21 Feb, 2008

    This soup sounds wonderful! I especially appreciated LBonner's idea of doing it in a crockpot, then serving over rice. Thanks!

  • 4 Jan, 2008

    I have a very picky husband. He hates rice so I made it without rice and he LOVED it. I think this is good for any time.

  • 3 Dec, 2007

    This was perfect since the temperature dropped where I am. I changed it a little, I cooked everything except the rice in chicken broth and in a crockpot until the chicken fell apart. I like it that way, you get chicken in every bite. Also, I cooked the rice separately and added the soup on top.

  • 6 Nov, 2007

    this recipe is great for anyone with colds or fever