Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 35 min
Prep:
35 min
Cook:
1 hr
Yield:
6 servings

Ingredients

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.

Copyright 2001 Television Food Network, G.P. All rights reserved 

Difficulty: Easy

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chicken Rice Soup

Recipe courtesy of Ree Drummond

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Simple Chicken Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Chicken Fried Rice

Recipe courtesy of Robert Irvine

Chicken Tortilla Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories