Chicken and Rice Soup | America's Test Kitchen

Name: Chicken and Rice Soup | America's Test Kitchen
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 leek, white and light green parts halved lengthwise, sliced thin crosswise, and washed thoroughly; dark green part chopped coarse and washed thoroughly; 2 celery ribs, chopped; 1 (2 1/2-pound) rotisserie chicken, skin and bones reserved for stock, meat shredded into bite-size pieces (3 cups); 6 cups low-sodium chicken broth; 4 cups water; 2 sprigs fresh thyme; 2 bay leaves; 2 carrots, peeled, quartered lengthwise, and sliced ¼ inch thick; 1/2 cup short-grain white rice; Salt and pepper; 1 cup frozen peas; 2 tablespoons minced fresh parsley

www.americastestkitchen.com

Too often, cutting corners in an effort to save time spoils the broth. Our version of chicken and rice soup cuts down on time but not on flavor.

Keywords

Rice
Main Courses
Chicken

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 leek, white and light green parts halved lengthwise, sliced thin crosswise, and washed thoroughly; dark green part chopped coarse and washed thoroughly
2 celery ribs, chopped
1 (2 1/2-pound) rotisserie chicken, skin and bones reserved for stock, meat shredded into bite-size pieces (3 cups)
6 cups low-sodium chicken broth
4 cups water
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled, quartered lengthwise, and sliced ¼ inch thick
1/2 cup short-grain white rice
Salt and pepper
1 cup frozen peas
2 tablespoons minced fresh parsley