Monday, March 30, 2015

Chicken and Rice Soup

It's time to bring out the soup from the freezer that I made earlier this year. I make big batches of it and freeze it for those days when I'm snowed in. This is one of my favorites...and if you have the sniffles....this is the cure!

Chicken and Rice Soup

Homemade Chicken Stock

1 whole chicken (4 pounds), cut into 8 pieces
2 medium carrots, peeled and chopped into 2-inch lengths
2 celery stalks, chopped into 2-inch lengths
2 medium onions, peeled and cut into quarters
2 dried bay leaves
1 teaspoon peppercorns or 2 teaspoons pepper

Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above and add enough water to cover by 1 inch (about 3 quarts). Bring to a boil over medium-high heat, using a ladle to skim fat that rose to the top.

Add vegetables, bay leaf, and peppercorns and reduce heat to a simmer. Cook for 2-3 hours. Remove chicken and set aside until cool enough to shred or dice for soup. Strain stock through a cheese cloth lined colander into a large heatproof bowl or pot; do not press on solids. Discard solids. Skim off fat.


Chicken stock from above recipe
Chicken, diced into bite sized pieces
3 celery stalks, chopped
1/2 cup green beans, frozen or canned
2 large carrots, sliced
1 large yellow onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste
3/4 teaspoon dried tarragon
1 cup long-grain white rice
1/3 cup chopped fresh parsley

Return the strained chicken stock to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15 to 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 add to the stock along with the celery, carrots, onion, green beans garlic, and tarragon. Bring to a boil and then turn the heat on low and simmer for a hour. Season to taste and stir in some parsley if desired.

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