chicken and rice soup
2 Hours | Serves 6
5 lb Whole Chicken
1 Large Leek
1 Medium Yellow Onion
2 Medium Carrots
2 Ribs Celery
5 Garlic Cloves
3 Bay Leaves
1 Large Sprig Fresh Rosemary
4-5 Sprigs Fresh Thyme
1 Tbsp Black Peppercorns
3 Tbsp Kosher Salt for the Stock
¼ cup Tomato Paste
1 cup Jasmine Rice
1 cup Dry White Wine
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste to Season the Finished Soup
Black Pepper to Taste to Season the Finished Soup
When preparing the vegetables and herbs, do NOT discard the scraps. Peel the carrots and snip the ends. Cut the end off the rib of celery. Peel the onions and garlic cloves. Cut off the root and most of the dark green sections of the leek. Remove the rosemary and thyme from the stems.
Place the whole chicken in a large stock pot. Add the whole celery and carrots, the scraps from the carrots, celery, leek, onions, and garlic. Add the herb stems, black peppercorns, the 3 Tbsp of kosher salt and bay leaves. Add cold water to the pot until the water line is above the chicken plus about an inch.
Cover the pot and place on high heat until the liquid boils. Reduce the heat to low, keep covered, and very lightly simmer for 90 minutes.
Carefully remove the chicken, the whole carrots and celery from the pot and place on a sheet pan to cool for 15 minutes. Strain the remaining contents of the stock into a separate container and set aside. Pick all of the meat from the chicken and chop the carrots and celery. Set aside.
Halve the leek and cut into thin slices. Dice the onion and mince the garlic, rosemary and thyme.
Place a 6-qt dutch oven or stock pot on medium-high heat. Add the extra virgin olive oil. When heated, add the leeks, onions, garlic, rosemary and thyme. Season with kosher salt and black pepper. Cook uncovered for 10 minutes or until the leeks are softened. Add the tomato paste. Cook uncovered for 2 minutes, stirring constantly.
Add the white wine. Reduce by at least 50%. Add the strained chicken stock, picked chicken meat and the cut carrots and celery. Increase the heat and bring the pot to a boil. Reduce to a light simmer and add the Jasmine rice. Cover the pot and cook for 10-12 minutes or until the rice is cooked. Season to taste with kosher salt and black pepper.
5 lb Whole Chicken
1 Large Leek
1 Medium Yellow Onion
2 Medium Carrots
2 Ribs Celery
5 Garlic Cloves
3 Bay Leaves
1 Large Sprig Fresh Rosemary
4-5 Sprigs Fresh Thyme
1 Tbsp Black Peppercorns
3 Tbsp Kosher Salt for the Stock
¼ cup Tomato Paste
1 cup Jasmine Rice
1 cup Dry White Wine
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste to Season the Finished Soup
Black Pepper to Taste to Season the Finished Soup
When preparing the vegetables and herbs, do NOT discard the scraps. Peel the carrots and snip the ends. Cut the end off the rib of celery. Peel the onions and garlic cloves. Cut off the root and most of the dark green sections of the leek. Remove the rosemary and thyme from the stems.
Place the whole chicken in a large stock pot. Add the whole celery and carrots, the scraps from the carrots, celery, leek, onions, and garlic. Add the herb stems, black peppercorns, the 3 Tbsp of kosher salt and bay leaves. Add cold water to the pot until the water line is above the chicken plus about an inch.
Cover the pot and place on high heat until the liquid boils. Reduce the heat to low, keep covered, and very lightly simmer for 90 minutes.
Carefully remove the chicken, the whole carrots and celery from the pot and place on a sheet pan to cool for 15 minutes. Strain the remaining contents of the stock into a separate container and set aside. Pick all of the meat from the chicken and chop the carrots and celery. Set aside.
Halve the leek and cut into thin slices. Dice the onion and mince the garlic, rosemary and thyme.
Place a 6-qt dutch oven or stock pot on medium-high heat. Add the extra virgin olive oil. When heated, add the leeks, onions, garlic, rosemary and thyme. Season with kosher salt and black pepper. Cook uncovered for 10 minutes or until the leeks are softened. Add the tomato paste. Cook uncovered for 2 minutes, stirring constantly.
Add the white wine. Reduce by at least 50%. Add the strained chicken stock, picked chicken meat and the cut carrots and celery. Increase the heat and bring the pot to a boil. Reduce to a light simmer and add the Jasmine rice. Cover the pot and cook for 10-12 minutes or until the rice is cooked. Season to taste with kosher salt and black pepper.