Cure-All Chicken Rice Soup

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READY IN: 2hrs 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
  • Bring to a boil over high heat.
  • Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
  • Remove the chicken and carrots from the pot and set aside.
  • Strain the remaining liquid and discard the solids.
  • 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.
  • Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
  • Cut the meat into bite-size pieces and thinly slice the carrots.
  • Return the chicken and carrots to the pot.
  • Simmer for 5 minutes.
  • Adjust seasoning and stir in the parsley just before serving.
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