Chicken Rice Soup
Active Time: 45 minutes
Total Time: 1 hour and 55 minutes
20 Servings
Santoku Chef Knife
Heat Resistant Spatula
boncook.com
Ingredients
- 16 cups water
- 4 tablespoons better than bouillon chicken base
- 4 skinless chicken legs and thighs
- 6 celery stalks
- 2 small onions
- 6 carrots
- 1 leek
- 6 bay leaves
- 2 teaspoons course salt
- ½ teaspoon ground pepper
- 2 cups brown rice
- 2 tablespoons EVOO
- 2 garlic cloves, minced
- 2 cups cabbage, chopped
- 2 teaspoons thyme, minced
Instructions
- In a stock pot, bring water to boil.
- Add the bouillon and stir until dissolved.
- Add Chicken, 2 Celery Stalks and 1 Onion, cut in half.
- Add 2 whole Carrots, the Leek cut in half, lengthwise.
- Add Bay Leaves, 1 teaspoon Salt and ¼ teaspoon Pepper.
- Cover pot, reduce heat to low and simmer for 40 minutes.
- With a Slotted Spoon, remove Chicken from pot and set aside.
- Pour remaining contents of the pot through a fine mesh strainer into another large pot.
- Discard solids and bring the broth to a boil
- Add Rice to the broth.
- Cover and simmer for 40 minutes.
- Use 2 forks on each Chicken piece to remove the meat from the bones and shred into thin strands.
- Add Olive Oil to a sauté pan.
- Chop 1 onion, 4 carrots, 4 celery stalks and cabbage into bite size pieces.
- Add garlic and chopped vegetables to EVOO and sauté for 5 minutes over medium heat.
- When rice is cooked, return chicken and sautéed vegetables to the pot.
- Add 1 teaspoon salt, ½ teaspoon Pepper and Thyme.
Enjoy!
