on a cold and dreary wednesday, doesn’t some chicken and rice soup sound so, so good?
I think so. I woke up this morning to an ick nasty day but a pasture-raised, antibiotic free whole chicken in my fridge so of course my next move was to make some extremely tasty soup from scratch. My boyfriend loves this soup: the stock is from scratch so the flavor is divine, and it’s low in calories, and high in protein. The stock bones provide excellent nutritional value so if you’re suffering from a cold or the flu, eating a bowl of chicken soup REALLY will help you get better more quickly. The full recipe is at the bottom of the post. Enjoy!
Breaking down a whole chicken can be daunting if you’ve never done it before. I suggest watching a how-to on YouTube, or asking your butcher for chicken bones in addition to breasts and legs (skin off) for the actual chicken you’ll eat in the soup. I was filming with one hand and cutting with the other so the vid below only shows the pieces post-break down.
Here I have my chicken separated into bones, breasts, and legs. The bones will be used for stock.
Next, for tasty soup I like to brown my bones and veggies to create brown bits (the flavorful stuff) in the bottom of the pan. Because this stock is going to be used just for my soup, I deglaze the veggies after they brown too.
Once everything is deglazed, it’s time to add the bones back, along with enough water to cover the chicken completely, reduce, and leave you enough stock for soup.
Then add some peppercorns, bay leaves, and parsley stems.
Once your stock is done, remove the bones and veggies and strain through a colander.
This turned out so beautifully and tastes so rich. No salt added at all! Amazing!
At this point, add new vegetables, your breasts and legs, and simmer for about 40 minutes. You don’t want to boil the chicken or it will be too tough. We’ll be shredding it once it’s done and adding it back into the soup to be served!
This will simmer for about 30 minutes – once your chicken is done get it shredded immediately and serve your soup over rice.
and….voila, it’s done.