Chicken and Rice Soup

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 0 min
Level:
--
Yield:
6 servings

Times:

Prep: 35 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 35 min

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Ingredients

One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 stalks celery, trimmed, diced
2 medium leeks, light green and white part only, diced
2 medium carrots, diced
10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves
3 sprigs fresh thyme
1 bay leaf
6 cups chicken broth, homemade or low-sodium canned
1/3 cup converted long grain rice, cooked according to package instructions

Directions

Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes.

Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.

Difficulty: Easy

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Comments & Reviews

recipe Chicken and Rice Soup
Cindy Panama City, FL 09-15-2009
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Even better the next day
Rated: 4 stars out of 5

I really liked this soup especially the next day. I added two cloves of garlic with the vegetables, used chicken stock and... broth for the liquid and used regular rice, cooking it for twenty minutes before I added the diced chicken back to the pot. I think converted rice has a weird texture. Read more
recipe Chicken and Rice Soup
Megan Las Vegas, NV 08-27-2009
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No fuss, no frills but perfect
Rated: 5 stars out of 5

Don't let the simplicity fool you, this is the ideal chicken and rice soup.
recipe Chicken and Rice Soup
dana huntington beach, CA 04-16-2009
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THE BEST CHICKEN SOUP I EVER MADE
Rated: 5 stars out of 5

My husband said "That was the best chicken soup I've ever had, don't ever make it any other way!". HUGE praise from that man... and - until last night - nobody could make chicken soup as good as his Mother's! I used salted butter and little more of it, added 2 teaspoons of Better than Bullion chicken paste and 2 hefty shakes of garlic powder. I made a bag of cheese cloth for the herbs, because I had to use dried parsley and I think next time I'll just throw a few peeled garlic cloves in with them. Read more
recipe Chicken and Rice Soup
Anonymous 08-26-2007
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a yummy dish
Rated: 4 stars out of 5

its a yummy dish it taste good i had something like this but its fun to make food and hope it taste great
recipe Chicken and Rice Soup
Holly Tinley Park, IL 01-29-2007
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Pretty good with some tweeking
Rated: 4 stars out of 5

I thought the soup had a lot of good flavor. I did add more spices, used wild rice instead of the recommended rice, and let... the rice cook in the soup. I also added more veggies b/c my family likes alot of veggies. I did add a an 8oz pkg of button mushrooms which I thought worked nicely. Very tasty on cold night w/ some grilled cheese!Read more
recipe Chicken and Rice Soup
Shaunta Atlanta, GA 06-26-2006
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Best soup!
Rated: 5 stars out of 5

This soup was great. It tasted like the soup from the local bistro!