Mama's Chicken and Rice Soup

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!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 6  cups water
• 2 (14 1/2ounce) 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

1. 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.
2. 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.
3. 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.
4. Ladle soup into bowls. Sprinkle with parsley, if desired, and serve.