Chicken and Rice Soup

Chicken and jasmine rice soup made with a whole chicken, homemade stock, leeks and fresh herbs.

Ingredients

• 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

Method

1. PREPARE AND SAVE THE SCRAPS: Peel the carrots, onion and garlic. Trim the celery and the leek’s root and most dark green parts. Strip the rosemary and thyme leaves from their stems. Save the vegetable trimmings, peels and herb stems for the stock.
2. MAKE THE STOCK: Place the whole chicken in a large stock pot with the whole carrots and celery, vegetable scraps, herb stems, peppercorns, bay leaves and 3 Tbsp salt. Add cold water to cover the chicken by about 1 inch. Cover, bring to a boil over high heat, then reduce to low and very gently simmer, covered, for 90 minutes.
3. STRAIN AND PICK THE CHICKEN: Carefully lift out the chicken, whole carrots and celery onto a sheet pan. Cool for 15 minutes. Strain the stock into a separate container. Pick all the chicken meat from the bones and chop the cooked carrots and celery. Set aside.
4. COOK THE AROMATICS: Halve and thinly slice the leek. Dice the onion and mince the garlic and herb leaves. Heat the olive oil in a 6-qt Dutch oven or stock pot over medium-high heat. Add the leek, onion, garlic, rosemary and thyme. Season with salt and pepper and cook uncovered for about 10 minutes, until the leek softens.
5. ADD THE PASTE AND WINE: Stir in the tomato paste and cook uncovered for 2 minutes, stirring constantly. Add the wine and reduce by at least half.
6. COOK THE RICE: Add the strained stock, chicken meat and chopped carrots and celery. Bring to a boil, then reduce to a gentle simmer. Add the jasmine rice, cover and cook for 10–12 minutes, until the rice is cooked. Season to taste with salt and pepper.