Chicken and Rice Soup Recipe
 
Ingredients
Stock:
  • 4 chicken leg quarters (or equivalent amount, about 6 thighs) skin ON
  • 3 stalks celery
  • 3 carrots
  • 1 onion, quartered
  • 4 cloves garlic
  • ¼ tsp curry powder
  • 1 tbsp black peppercorns
  • 2 tbsp salt
  • Water to cover
  • 2 tbsp Olive Oil
Soup
  • 4 chicken leg quarters, poached and split into bite-sized pieces, skin and bones discarded.
  • 2 carrots, chopped into ½ pieces
  • 2 celery stalks, chopped into ½ inch pieces
  • 1 onion, chopped
  • ¼ cup Chardonnay
  • 1 cup rice
  • 4 cups chicken stock (see above)
  • Salt and Pepper to taste
Method
Stock:
  1. Salt and pepper chicken quarters liberally. Brown both sides well in large stock pan over medium heat. Add remaining ingredients. Simmer until chicken is done and vegetables are soft. Strain liquid through sieve, retain chicken.
Soup:
  1. Add stock, vegetables and chardonnay to large sauce pan or stock pot over medium heat. Bring to a simmer and cook 10 minutes. Add rice, cover and simmer for 20 minutes.
  2. Add chicken, season to taste, serve hot.
Recipe by Uncle Jerry's Kitchen at https://www.unclejerryskitchen.com/recipes/chicken-and-rice-soup/