Hearty Chicken and Rice Soup
Author: Nelson Cardoso
Recipe type: Appetizer
Cuisine: International
Serves: 8 to 12 servings
1 3 to 3½ lbs chicken chopped in 8 pieces 3 tbs olive oil ½ cooking onion finely diced 4 cloves of garlic minced 10 cups water 3 tsp salt ½ tsp white pepper 1½ cups chopped carrots 1¼ cups short grain rice (I used Italian style) ¼ cup fresh parsley chopped Heat up olive oil in a large pot on medium high. Add onions and sauté until translucent. Add garlic and sauté for about two more minutes. Be careful not to burn the garlic. Distribute the pieces of chicken across the bottom of the pot. Add salt and pepper over the chicken pieces. Add the water and carrots. Once the water starts to bubble lightly, reduce to medium heat, cover and simmer for 25 minutes. Remove the lid and take out all the cooked chicken pieces onto a large plate. Turn off the stove. Wait about 10 minutes or until you can comfortably handle the cooked chicken. Remove all bones and skin and discard. Chop the chicken into small bite-sized pieces. Add the pieces of chicken and rice into the pot. Raise the heat back to medium high. Once a slow boil is reached, lower the heat to medium and cover. Let the soup simmer for about 13 minutes. Uncover and check the rice for doneness. I prefer the rice to be a little over cooked, so I let it simmer for another 3 minutes. Adjust salt if necessary. Once the rice is ready, remove the pot from the stove, add the chopped parsley and stir. Plate each portion of soup and drizzle a generous amount of fresh lemon juice in each bowl. Always handle chicken with care. Make sure to wash hands and working surfaces frequently to avoid cross-contamination.
Recipe by Photos & Food at https://www.photosandfood.ca/2015/09/23/hearty-chicken-and-rice-soup/
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