Cure-all Chicken Rice Soup

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (3 1/2 lb) whole chickens, rinsed, patted dry, and cut into 8 pieces
• 3 stalks celery, chopped
• 2 large carrots, halved crosswise
• 1 large yellow onion, halved through the root end
• 3 garlic cloves, finely chopped
• 2 bay leaves
• 2 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon dried tarragon
• 1 cup long-grain rice
• 1/3 cup chopped fresh parsley

Recipe

• 1 in a large stockpot, combine the chicken, 12 cups water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon.
• 2 bring to a boil over high heat.
• 3 decrease heat to a simmer and cook until the chicken is cooked through, about 45 minutes.
• 4 remove the chicken and carrots from the pot and set aside.
• 5 strain the remaining liquid and discard the solids.
• 6 return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
• 7 meanwhile, once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin.
• 8 cut the meat into bite-size pieces and thinly slice the carrots.
• 9 return the chicken and carrots to the pot.
• 10 simmer for 5 minutes.
• 11 adjust seasoning and stir in the parsley just before serving.