It's Halloween and we are all getting sniffly noses and scratchy throats. Paul kindly made yummy chicken soup for me and the kids to fortify us for a night of serious trick-or-treating.
- 1 1/2 pounds chicken breast (bone-in)
- 1 cup yellow onion
- 1 cup celery
- 1 cup carrot
- 1 cup brown rice
- 10 cups chicken broth (see homemade broth recipe below)
Combine rice with 3 cups of water, and a pinch of salt in a saucepan. Bring to a boil. Cover and reduce heat to low. Cook for about 45 minutes until rice is tender, but not mushy.
Poach chicken in a separate pot. Take whole chicken pieces, with bone still attached for flavor, and cover with water. Bring to a simmer and cook about 40 minutes until meat is done. Take chicken off the bone, shred, and set aside.
In the meantime, dice veggies. Put 10 cups of broth in a large stock pot, add veggies, and bring everything to a boil. Reduce heat and simmer uncovered for about 15 minutes when veggies become tender.
Add cooked rice and shredded chicken to the stockpot; season with salt and fresh ground pepper to taste. Serve immediately.
I feel better already.