Chicken and Rice Soup

Flavoursome soup hearty enough for dinner

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1  chopped large onion
• 1  minced garlic clove
• 2  teaspoons  oil
• 6  cups chicken broth
• 1  peeled trimmed and shredded parsnip
• 1  peeled trimmed and shredded turnip
• 2  thinly sliced carrots
• 2  thinly sliced celery ribs
• 3  cups water
• 2  bay leaves
• 3⁄4 teaspoon dried thyme
• 1⁄2 dried tarragon
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon black pepper
• 2  lbs  bone-in chicken breasts, skins removed
• 1⁄2 cup long-grain white rice

Directions

1. Combine the onion, garlic, oil and 3 Tbs of chicken broth in a large pot.
2. Cook over medium heat, stirring frequently, until the onion is tender (5-6 minutes).
3. Add all remaining ingredients except chicken and rice.
4. Bring to the boil.
5. Reduce heat, cover, and simmer for 20 minutes.
6. Add the chicken and simmer for 45-50 minutes or until the chicken is very tender.
7. Remove from heat and skim the fat.
8. Remove chicken and bay leaves.
9. Return the soup to heat and add the rice.
10. Bring to the boil.
11. Reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
12. Meanwhile, debone the chicken and cut into small pieces.
13. Return the chicken to the pot to warm before serving.