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Makes: 6 servings
This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or Parmesan cheese.
This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or Parmesan cheese.
Ingredients:
- 8 cups water
- 2 chicken breast halves; skin and fat removed
- 2 whole chicken legs with thighs; skin and fat removed
- 3 carrots, peeled, halved crosswise
- 3 celery stalks, quartered crosswise
- 1 onion, sliced
- 2 teaspoons salt
- 2 garlic cloves, chopped
- 1 bay leaf
- 3/4 cup uncooked long-grain white rice
- Chopped fresh parsley
Preparation:
Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
SITE: epicurious
