Chicken Soup with Rice

Chicken Soup with Rice
Photo by Romulo Yanes


  • 3 celery ribs
  • 2 tablespoons fresh parsley
  • 2 fresh thyme sprigs
  • 1 medium onion
  • 1 2-lb rotisserie chicken
  • 10 cups reduced-sodium chicken broth
  • 6 fresh parsley sprigs
  • + 3 more ingredients
    • ½ cup long-grain rice
    • 2 medium carrots
    • 1 Turkish or 1/2 California bay leaf

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour. While broth is simmering, shred about half of chick...

View full recipe at Epicurious


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