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Categories:
chicken kosher salt freshly ground black pepper unsalted butter stalks celery leeks carrots parsley thyme bay leaf chicken broth long grain rice television
Viewed: 10 - Published at: 3 years agoIngredients
- One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
- 1 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 stalks celery, trimmed, diced
- 2 medium leeks, light green and white part only, diced
- 2 medium carrots, diced
- 10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
- 3 sprigs fresh thyme
- 1 bay leaf
- 6 cups chicken broth, homemade or low-sodium canned
- 1/3 cup converted long grain rice, cooked according to package instructions
- Copyright 2001 Television Food Network, G.P. All rights reserved
Method
- Season the chicken with the 1 teaspoon of salt and pepper.
- Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter.
- Add the chicken, and saute until well browned, about 6 to 8 minutes on each side.
- Remove meat from the pan and pour off any fat left in the pan.
- Lower the heat to medium-low, add the remaining butter.
- Add the celery, leeks, and carrots, saute for 10 minutes.
- Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth.
- Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes.
- Remove the chicken and herb bundle.
- Skim any excess fat from the surface of the soup with a spoon or a ladle.
- When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice.
- Cook until the meat and rice are heated through.
- Season the soup with salt and pepper and chopped parsley.
- Divide the soup among warm bowls and serve.
- Difficulty: Easy
