This Chicken & Rice Soup is a really adaptable soup that’s easy to make and to eat. If you are on a bland diet, this soup can be tweaked to suit. See Ann’s Tips.
It only takes about an hour to put together yet tastes as if it’s been simmering all day, plus it’s a great candidate for the freezer, to keep for a down day. It’s important to use chicken on the bone. The bones add flavor. I personally prefer dark meat, and my husband light, so in the spirit of compromise, I often use a mix of skinned chicken breasts and thighs for this soup. Personally I think the thighs give the soup extra richness. It’s up to you.
1. Heat the olive oil in a heavy sauce-pot over medium heat. Add the onions, celery, carrots, dill, rice, salt and pepper. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 8 minutes.
2. Add the chicken and 4 cups of water. Bring to a boil, then cover and simmer for 1 hour, adding more water if too much evaporates.
3. Remove the chicken and transfer to a colander. Once cool enough to handle, shred the chicken meat off the bone and return to broth to heat through. Discard the bones. Taste the soup for seasonings then serve.
Ann's Tips and Tricks
If you are on a bland diet, here’s a way to transform this soup to fit in with your needs.
1) Discard the onion, and sauté the remaining veggies until tender in a couple of tablespoons of stock instead of oil. Stir in a pinch of asafetida, if you can find, with the veggies just as they start to get soft, before you add the chicken and water. This spice adds oniony taste without the digestive problems.
2) Use white rice instead of brown. White rice cooks in 20 minutes, so if you like it al dente, add it about 20 minutes after you add the chicken in step 2. Cook for another 20 minutes. If you like your rice softer and starchier, add it in at the same time as the chicken.
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