Chicken and Rice Soup
A clean, broth-forward soup built on good stock — aromatic vegetables simmered until the liquid is deeply savory, finished with tender rice.
Ingredients
- 6 cupschicken stock(homemade or low-sodium store-bought)
- 2 ozpancetta(finely diced, substitute for lean ham)
- 2 mediumcarrots(peeled and cut into small cubes)
- 2celery stalks(thinly sliced)
- 1 mediumyellow onion(thinly sliced)
- ½bay leaf
- ½ tspwhole black peppercorns
- ½ cuplong-grain white rice(cooked separately and kept hot)
Method
- 01
Add the 2 oz pancetta to a large cold saucepan and set over medium heat. Cook, stirring occasionally, until the fat renders and the pancetta is lightly golden, about 4 minutes.
- 02
Add the 2 medium carrots, 2 celery stalks, and 1 medium yellow onion to the pan. Stir to coat in the rendered fat and cook until the onion softens slightly, about 3 minutes.
- 03
Pour in the 6 cups chicken stock, then add the 0.5 bay leaf and ½ tsp whole black peppercorns.
- 04
Bring the stock gradually to a boil over medium-high heat — do not rush this; a slow rise extracts more flavor from the aromatics.
- 05
Once boiling, reduce heat to maintain a steady simmer and cook uncovered for 30 minutes, until the broth is deeply flavored and the carrots are just tender.
- 06
Remove from heat and strain the soup through a fine-mesh sieve into a clean pot, pressing lightly on the solids. Discard the solids.
- 07
Return the strained broth to low heat. Taste and adjust salt as needed.
- 08
Divide the ½ cup hot cooked rice among warmed bowls and ladle the hot broth over the top. Serve immediately.
Adapted from public domain & community sources