Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 20 min
Total time: 90 min
Ingredients: 1 whole chicken (3 to 4 pounds), skin removed; 1.5 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; 1.5 cups long-grain white rice; 6 scallions, white and green parts separated and thinly sliced

3.5

(173)

15 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

1 hrs 30 mins

Servings:

8

Good for cooler weather meals and for any time you aren't feeling well.

Ingredients

1 whole chicken (3 to 4 pounds), skin removed
1 ½ 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 ½ cups long-grain white rice
6 scallions, white and green parts separated and thinly sliced

Directions

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.
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.
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.