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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is probably the simplest soup ever made from scratch: you just throw everything into the pot at once and walk away. The rice cooks in the pot along with the chicken long enough to give its starches over for extra body. Everything you dislike about brown rice its starchiness and heaviness works to advantage here. It turns soft and almost falls apart but still has texture. Don't substitute white rice, because it would get mushy. This soup may not be beautiful, but it sure is good. Ingredients:
1 large onion, coarsely chopped |
3 large celery ribs, cut into 1/4-inch-thick slices |
3 medium carrots, cut into 1/4-inch-thick slices |
1 (3 1/2- to 4-pound) chicken |
1 cup long-grain brown rice |
1/3 cup packed fresh flat-leaf parsley leaves |
3 teaspoons salt |
3 quarts water |
freshly ground black pepper |
Directions:
1. Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.
2. Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.
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