Lucinda Scala Quinn's Quick Chicken Soup and Rice

This recipe is perfect for this time of year.  It's fast, it's warm, it's delicious and great for when you're feeling under the weather.  And it's really pretty!  There is some ahead time prep because you are making your own chicken stock and shredded chicken.  You can use store-bought chicken stock and chop up a cooked chicken breast, but this way is so much healthier and economical.

To make the chicken stock and shredded chicken, you will need the following:

1 whole chicken, rinsed

1 large onion

Kosher salt

water to cover

Clean the chicken and place in a large pot.  Peel the onion and cut in half and add to pot.  Sprinkle salt to taste over the chicken and cover with water.  Bring to a boil and simmer for 45 minutes.  Remove from heat and allow to sit for about 15 minutes.  Remove chicken from stock and allow to cool some more.  Strain the stock through a fine sieve.  I like to store mine in 4 cup containers that I label and keep in the freezer.  I usually get 12+ cups of stock.  When the chicken is cool enough, shred the chicken.  I usually get about 4 cups of chicken and divvy it up in freezer bags, 2 1-cup bags and 1 2-cup bag.  The stock and chicken will keep in the freezer for about 3 months.  

Now for the chicken soup.  This recipe makes 4 servings, but you can easily double it.  I did just that tonight and after my family was done with it, I might have 1 bowl left over for lunch tomorrow.  Here is the recipe:

Quick Chicken Soup and Rice

  

Ingredients:

·       1 tbsp. olive oil

·       1 tbsp. unsalted butter

·       3 scallions (both white and green parts), thinly sliced

·       1 large carrot, peeled and chopped

·       1/2 cup chopped fresh parsley leaves

·       1 qt. (4 cups) homemade chicken broth or best-quality store-bought chicken broth

·       1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sautéed or steamed)

·       1/2 cup cooked rice

·       coarse salt and freshly ground black pepper

Directions:

    Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Sauté the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes.

    Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.

Servings:  4

You'll want to defrost the chicken stock and shredded chicken ahead of time.  You can do that by putting in the refrigerator overnight or defrost in the microwave.  One thing to pay attention to, the recipe calls for cooked rice.  When I double the batch, I take 1 cup water and bring to a boil.  Add 1/2 cup long-grained rice, cover and reduce to a simmer.  Cook for 15 minutes, remove from heat and let sit for 5 minutes more without removing the cover.  

Don't forget to add salt and pepper to taste before you serve.  I like to use sea salt as a finishing salt.  Enjoy!