Total Time
2hrs 10mins
Prep 1 hr
Cook 1 hr 10 mins

Paula Deen

Ingredients Nutrition

Directions

  1. In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
  2. Bring to a boil over high heat.
  3. Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
  4. Remove the chicken and carrots from the pot and set aside.
  5. Strain the remaining liquid and discard the solids.
  6. Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
  7. Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
  8. Cut the meat into bite-size pieces and thinly slice the carrots.
  9. Return the chicken and carrots to the pot.
  10. Simmer for 5 minutes.
  11. Adjust seasoning and stir in the parsley just before serving.
Most Helpful

This is a delicious soup - I made as written except for 2 things: I used a mix of brown and wild rice and where is said to discard the solids (veggies), I chopped mine super-fine and added them back to the pot. This did have a little bit of a bite from the pepper, and I even used a milder white pepper - but I didn't mind the pepper. You might might consider cutting it a bit for kids or those who don't like the bite so much! For me, the flavors are absolutely divine - this was great with grilled cheese sandwhiches and football on a Sunday afternoon ! Really glad I tried this recipe - it's a keeper. Thanks for posting RBS - made for your 2012 Week #6 FOOTBALL POOL win !

FloridaNative November 12, 2012