Chicken and Rice Soup

Name: Chicken and Rice Soup
Yield: Serves 6
Ingredients: 2 tablespoons, olive oil; 1 , onion, chopped; 1 , leek, white and light green parts halved lengthwise, sliced thin crosswise, and washed thoroughly; dark green part chopped coarse and washed thoroughly; 2 , celery ribs, chopped; 1 (2 1/2-pound), rotisserie chicken, skin and bones reserved for stock, meat shredded into bite-size pieces (3 cups); 6 cups, low-sodium chicken broth; 4 cups, water; 2 sprigs, fresh thyme; 2 , bay leaves; 2 , carrots, peeled, quartered lengthwise, and sliced ¼ inch thick; 1/2 cup, short-grain white rice; , Salt and pepper; 1 cup, frozen peas; 2 tablespoons, minced fresh parsley

17 comments

Appears in Cook's Country February/March 2013

Main Courses

Chicken

Rice

Too often, cutting corners in an effort to save time spoils the broth. Our version of chicken and rice soup cuts down on time but not on flavor.

SERVES6

TIME1¾ hours

WHY THIS RECIPE WORKS

It may sound like cheating to call for store-bought rotisserie chicken in “homemade” chicken soup. But by using the already roasted skin and bones to infuse our quick stock with lots of savory flavor and by adding the cooked, shredded meat ...

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