Prep 30 mins
Cook 1 hr
I got this from Epicurious.com but I think it was originally from Gourmet Feb 1999. It's so easy, it's probably the only recipe I've actually memorized. And it's so delicious, I'll make this at least once a week. It freezes well too. I've frozen it for a few months and it came out great. I've used chicken breasts as an easy, healthy way to add the chicken, but the best chicken to use is left over roasted chicken from the store.
- 1 large onions, coursely chopped or 1 1⁄2 cups chopped onions
- 3 large celery ribs, cut into 1/4-inch thick slices or 1 1⁄2 cups cut celery
- 3 medium carrots, cut into 1/4-inch thick slices or 1 1⁄2 cups cut carrots
- 1 1⁄2 lbs chicken breasts
- 1 cup long grain brown rice
- 1⁄3 cup packed fresh flat-leaf parsley
- 3 teaspoons salt
- 3 quarts water
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon salt
- Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for one hour.
- Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 1 teaspoon salt and 1/2 teaspoon of pepper or to taste. Reheat if necessary.