Almost Instant Chicken and Rice Soup
4 to 5 servings
If you happen to have some chicken on hand that you can dice up and add to this, wonderful. But remember that the whole theme here is easy does it, so don't bother cooking any or running out for a rotisserie chicken if there's none on hand.
- 2 tablespoons unsalted butter, melted
- 2 ribs celery, finely chopped
- 1 medium-size onion, finely chopped
- 1 medium-size carrot, peeled and grated
- 1 bay leaf
- 1/4 teaspoon salt, plus more to taste
- 5 cups chicken stock
- 1 cup instant rice
- 2 to 3 tablespoons chopped fresh parsley leaves, to your taste
- Freshly ground black pepper to taste
Melt the butter in a medium-size soup pot or large saucepan over moderately low heat. Stir in the vegetables and bay leaf; salt lightly. Cover, then sweat the vegetables until they’re good and soft, 10 to 12 minutes.
Add the stock and bring to an active simmer; cover and simmer for 5 minutes. Stir in the rice and parsley and season with pepper. Cover, then remove from the heat and let sit undisturbed for about 7 minutes before serving.
Excerpted from Soup Makes the Meal, by Ken Haedrich. Copyright 2001, used by permission from The Harvard Common Press http://www.harvardcommonpress.com.
Recipe reprinted by permission of Harvard Common Press. All rights reserved.
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