Cure-All Chicken Rice Soup Recipe

Name: Cure-All Chicken Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces; 3 stalks celery, chopped; 2 large carrots, halved crosswise; 1 large yellow onion, halved through the root end; 3 garlic cloves, finely chopped; 2 bay leaves; 2 1/2 teaspoons salt; 3/4 teaspoon black pepper; 3/4 teaspoon dried tarragon; 1 cup long-grain white rice; 1/3 cup chopped fresh parsley

Servings: persons

1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces
3 stalks celery, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 garlic cloves, finely chopped
2 bay leaves
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup long-grain white rice
1/3 cup chopped fresh parsley

1
In a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
2
Bring to a boil over high heat.
3
Decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
4
Remove the chicken and carrots from the pot and set aside.
5
Strain the remaining liquid and discard the solids.
6
Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
7
Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
8
Cut the meat into bite-size pieces and thinly slice the carrots.
9
Return the chicken and carrots to the pot.
10
Simmer for 5 minutes.
11
Adjust seasoning and stir in the parsley just before serving.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces, 3 stalks celery, chopped, 2 large carrots, halved crosswise, 1 large yellow onion, halved through the root end, and more.

Yes, Cure-All Chicken Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cure-All Chicken Rice Soup

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