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Hearty Chicken and Rice Soup

Serves 6


8 cups water
1 chicken breast, halved
2 whole chicken legs with thighs
3 carrots, peeled, halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt, more for seasoning
2 cloves garlic, chopped
1 bay leaf
3/4 cup uncooked long-grain white rice
Ground black pepper, to taste


  1. Combine water, chicken breasts, chicken legs, carrots, celery, onion, salt, garlic, and bay leaf in large pot. Bring to boil. Reduce heat, cover and simmer for about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter to cool slightly.
  2. Pull chicken meat off bones and tear/cut into bite-size pieces; set aside. Discard bones. Thinly slice carrots. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook for about 20 minutes; until rice is tender
  3. Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls and enjoy!
Season: Winter