Recipe by Alan in SW Florida
Mama's prescription for New England's dreariest winter days: "Bundle up, and sip this soup. (Repeat as needed)" This is a very nutritious, hearty, and satisfying meal in a bowl. It's also very easy to make. Sprinkle with a touch of Parmesan or Pecorino Romano cheese....Hmmmmm!
- 6 cups water
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 3 meaty chicken breast halves, skin and fat removed
- 3 whole chicken legs with thigh, skin and fat removed
- 6 large carrots, peeled and and halved crosswise
- 4 -5 celery ribs, quartered crosswise
- 1 large onion, peeled and sliced
- 2 teaspoons salt
- 3 garlic cloves, chopped
- 2 bay leaves
- 1 cup uncooked long-grain white rice
- salt & fresh ground pepper, to taste
- chopped fresh Italian parsley, for garnish (flat leaf parsley) (optional)
Directions See How It's Made
- Combine the first 9 ingredients in a large pot. Bring to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken and carrots to a platter; cool slightly. Pull chicken meat off the bones in bite-sized pieces. Discard the bones. Thinly slice carrots and reserve.
- Strain broth; discard the solids in the strainer. Pour 2 cups broth into a heavy medium-sized saucepan. Bring to a boil. Add rice and bring to a boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 to 25 minutes.
- Return remaining broth, chicken meat pieces, and sliced carrots to the same large pot used to cook the chicken. Bring to a simmer. Stir in the cooked rice. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with parsley, if desired, and serve.