Cure-All Chicken Rice Soup

Paula Deen

• Ready In: 2 hrs 10 mins
• Serves: 8

Ingredients

• 1 (3 1/2lb)  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

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.