AllenOK
New member
Before anyone asks, I have the "II" designation on the soup as this is the second chicken rice soup that I have created. In the first recipe, I was actually cooking the rice in the soup. That gives a thickened soup, but, the rice overcooks, and any leftovers are mushy! I started cooking and hold the rice separately to give better results.
Chicken Rice Soup II
Yields: about 1 gal
Lately I’ve only been buying leg-and-thigh quarters. These are extremely cheap, and I get the scraps to save to make stock with. Please note that you can also use leftover roast chicken or roast turkey for this one. I like to serve this with a good garlic bread on those cold nights, especially if I’m not feeling good.
5 lbs chicken leg-and-thigh quarters
2 T vegetable oil
1 large onion, chopped
4 stalks of celery, chopped
1 t sage
1 t thyme
1 t chopped fresh rosemary, optional
2 t minced garlic
2 bay leaves
½ t paprika
3 c uncooked rice
-or- 4 c cooked rice
2 qt chicken stock
Salt and pepper to taste
Poach the chicken in a large pot of boiling water for about 35 minutes. Once the pot comes back to a boil after the chicken goes in, reduce to a low simmer and leave the lid askew. Once the chicken is done, remove and let cool enough to handle. Pick and roughly chop the meat. Save the bones and other scraps for stock. If you want, keep the skin and fat, and render those out to add a richer chicken flavor to the soup pot. Keep the broth warm.
Using a large, heavy-bottomed soup pot, heat the oil over medium heat. If you saved any of the chicken fat, use that as well, as this adds some richness to the soup. Add the onions, celery, sage, thyme, rosemary, garlic, bay leaves, a little black pepper, and paprika. Sauté until the onions start to turn translucent. Add some of the chicken broth, and the roughly-cut chicken. Bring to a simmer, cover, and cook for 30 minutes to marry the flavors.
Bring the remaining stock up to a boil. Season with salt. Add the rice, and cook until done. Drain the rice, cover, and keep warm. When the soup is done, scoop some rice into a bowl, then ladle some of the soup around the rice.
NOTES: If you have leftover cold cooked rice, just make the soup. Reheat the rice in the microwave, then ladle soup over top. Also, I usually add some of my homemade concentrated stock to the broth to give it an extra boost of chicken flavor.
Chicken Rice Soup II
Yields: about 1 gal
Lately I’ve only been buying leg-and-thigh quarters. These are extremely cheap, and I get the scraps to save to make stock with. Please note that you can also use leftover roast chicken or roast turkey for this one. I like to serve this with a good garlic bread on those cold nights, especially if I’m not feeling good.
5 lbs chicken leg-and-thigh quarters
2 T vegetable oil
1 large onion, chopped
4 stalks of celery, chopped
1 t sage
1 t thyme
1 t chopped fresh rosemary, optional
2 t minced garlic
2 bay leaves
½ t paprika
3 c uncooked rice
-or- 4 c cooked rice
2 qt chicken stock
Salt and pepper to taste
Poach the chicken in a large pot of boiling water for about 35 minutes. Once the pot comes back to a boil after the chicken goes in, reduce to a low simmer and leave the lid askew. Once the chicken is done, remove and let cool enough to handle. Pick and roughly chop the meat. Save the bones and other scraps for stock. If you want, keep the skin and fat, and render those out to add a richer chicken flavor to the soup pot. Keep the broth warm.
Using a large, heavy-bottomed soup pot, heat the oil over medium heat. If you saved any of the chicken fat, use that as well, as this adds some richness to the soup. Add the onions, celery, sage, thyme, rosemary, garlic, bay leaves, a little black pepper, and paprika. Sauté until the onions start to turn translucent. Add some of the chicken broth, and the roughly-cut chicken. Bring to a simmer, cover, and cook for 30 minutes to marry the flavors.
Bring the remaining stock up to a boil. Season with salt. Add the rice, and cook until done. Drain the rice, cover, and keep warm. When the soup is done, scoop some rice into a bowl, then ladle some of the soup around the rice.
NOTES: If you have leftover cold cooked rice, just make the soup. Reheat the rice in the microwave, then ladle soup over top. Also, I usually add some of my homemade concentrated stock to the broth to give it an extra boost of chicken flavor.
