Tuesday, January 22, 2013

classic chicken and rice soup

hello hello, dear friends! after a week away from this little space due to an evil virus that truly took on a life of its own, i'm thrilled to be back with you all in the land of the living.

after a week of being down for the count, this seemed like an appropriate dish to share. there's just something about brothy chicken soup when you're sick, isn't there? while i almost always try to put a twist on classic recipes, sometimes it's nice to really stick to the basics - like this simple but lovely chicken and rice soup. all you need is a green salad and toasty bread, and you've got the most comforting, homey meal.

classic chicken and rice soup
serves 4

1 lb. chicken breasts, bone-in, skin-on
olive oil
salt and pepper
4 carrots, peeled and sliced
2 celery stalks, thinly sliced
1 onion, chopped
1 quart chicken stock
1 cup long-grain white rice
1 bay leaf

preheat oven to 350 degrees F.

place the chicken breasts skin side up on a lined sheet pan. rub with olive oil and sprinkle with salt and pepper. roast in oven for 35 to 40 minutes, until done. when chicken is cool enough to handle, remove skin and shred meat. set aside.

in a large pot, heat 1 tablespoon of olive oil. add carrots, celery, and onion and sauté for 3-4 minutes. add chicken stock, rice, and bay leaf. bring to a boil. turn heat down to medium and simmer until the rice is tender, about 20 minutes.

add shredded chicken and check for seasoning, adding salt and pepper as needed. enjoy!


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