HEARTY CHICKEN AND RICE SOUP (for six)
8 cups water
2 chicken breast halves, skin and fat removed
2 whole chicken legs and thighs, skin and fat removed
3 carrots, peeled and halved crosswise
3 celery stalks, quartered crosswise
1 onion, sliced
2 teaspoons salt
2 garlic cloves, chopped
1 bay leaf
¾ cup uncooked long grain white rice
chopped fresh parsley
1.Combine first 9 ingredients in a large pot. Bring to a boil, reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken and carrots to a platter and cool slightly. Pull chicken meat off bones in bite size pieces and set aside. Discard bones. Thinly slice carrots and reserve. Strain broth and discard solids in the strainer. Pour 1-1/2 cups of broth into a heavy medium saucepan. Bring to a boil, add rice and return to a boil. Reduce heat to low, cover and cook until broth is absorbed and rice is tender, about 20 minutes.
2. Return remaining broth, chicken pieces and sliced carrots to same large pot and bring to a simmer. Stir in cooked rice, season with salt and pepper. Ladle into bowls, sprinkle with parsley and serve.
from Bon Appetit Magazine, March, 2000