Tested till perfect Chicken and Rice Soup

Chicken and Rice Soup

Create a flavourful, intense broth using a whole chicken, then use it in a hearty soup for dinner. Serve with whole grain bread and a tossed salad. Use extra chicken and soup for sandwiches and soup lunches during the week.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: September 2007

Recipe3 out of 5 based on 7 ratings.
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  • Portion size 12 cups (3 L) or 8 servings

Ingredients

  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 2oniononions, diced
  • 2 2carrotcarrots, diced
  • 1 tsp 1tspgrated lemon rind
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cuplong-grain rice
  • 1 cup 1cupfrozen peas
  • 2 tbsp 2tbsplemon juice
  • 1/4 cup 1/4cupminced fresh parsley

Stock:

  • 1 1chickenchickens, about 3 lb
  • 2 2carrotcarrots, chopped
  • 2 2celery stalkcelery stalks, chopped
  • 1 1oniononions, halved
  • 6 6parsley sprigs
  • 1 1bay leafbay leaves
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tspwhole black peppercorns
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Preparation

Stock: Place chicken in stockpot; add 8 cups (2 L) water. Bring to boil; skim off foam. Add carrots, celery, onion, parsley, bay leaf, salt, thyme and peppercorns. Reduce heat and simmer, partially covered, until juices run clear when thigh is pierced, about 1 hour.

Remove chicken and let cool. Strain liquid through cheesecloth-lined sieve into large shallow bowl, pressing vegetables to extract as much liquid as possible. Skim off fat.

Remove skin and bones from chicken; dice meat. Set aside about 2 cups (500 mL) meat for Pesto Chicken Salad.

In saucepan, heat oil over medium-high heat; cook onions, stirring occasionally, until golden, about 8 minutes.

Add carrots, lemon rind, salt and pepper; cook, stirring, until carrots are tender, about 3 minutes.

Add rice, stirring to coat. Add reserved broth and bring to boil. Reduce heat, cover and simmer until rice is tender, about 20 minutes.

Stir in chicken, peas and lemon juice; heat through, about 5 minutes. Stir in parsley.

Nutritional Information Per serving: about

cal 202 pro 14g total fat 9g sat. fat 2g
carb 16g fibre 2g chol 50mg sodium 500mg

% RDI:

calcium 3 iron 8 vit A 37 vit C 12
folate 13
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