Recipe by ratherbeswimmin'
Top Review by FloridaNative
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 !
- 1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces
- 3 stalks celery, chopped
- 2 large carrots, halved crosswise
- 1 large yellow onion, halved through the root end
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 2 1⁄2 teaspoons salt
- 3⁄4 teaspoon black pepper
- 3⁄4 teaspoon dried tarragon
- 1 cup long-grain white rice
- 1⁄3 cup chopped fresh parsley
Directions See How It's Made
- In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
- Bring to a boil over high heat.
- Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
- Remove the chicken and carrots from the pot and set aside.
- Strain the remaining liquid and discard the solids.
- 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.
- Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
- Cut the meat into bite-size pieces and thinly slice the carrots.
- Return the chicken and carrots to the pot.
- Simmer for 5 minutes.
- Adjust seasoning and stir in the parsley just before serving.