Name: Chicken and Rice Soup
Total time: 1 h 45 min
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 leek, white and light green parts halved lengthwise, sliced thin crosswise, and washed thoroughly; dark green part chopped coarse and washed thoroughly; 2 celery ribs, chopped; 1 (2 1/2-pound) rotisserie chicken, skin and bones reserved for stock, meat shredded into bite-size pieces (3 cups); 6 cups low-sodium chicken broth; 4 cups water; 2 sprigs fresh thyme; 2 bay leaves; 2 carrots, peeled, quartered lengthwise, and sliced ¼ inch thick; 1/2 cup short-grain white rice; Salt and pepper; 1 cup frozen peas; 2 tablespoons minced fresh parsley

Why This Recipe Works

It may sound like cheating to call for store-bought rotisserie chicken in “homemade” chicken soup. But by using the already roasted skin and bones to infuse our quick stock with lots of savory flavor and by adding the cooked, shredded meat at the end, we found the shortcut worthwhile. Long-grain rice ended up mushy and blown out in the simmering broth, but short-grain rice—like the stuff used for risotto—holds its shape and keeps a pleasant chew. Sautéing the grains in oil before adding the liquid further protects the rice against unsightly blowouts.

Before You Begin

Wash the leek thoroughly after chopping.

Instructions

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add onion, dark green leek part, and celery and cook until just beginning to brown, about 5 minutes. Add chicken skin and bones, broth, water, thyme, and bay leaves and bring to boil. Reduce heat to medium-low and simmer, loosely covered, for 30 minutes.

Strain stock through fine-mesh strainer into large bowl, pressing on solids to extract as much liquid as possible; discard solids and set stock aside. (You should have about 8 cups of stock. If you have less, add water to equal 8 cups.)

Wipe out now-empty Dutch oven with paper towels and heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add white and light green leek parts and carrots and cook until softened, about 5 minutes. Add rice and cook, stirring frequently, until edges of rice become translucent, about 2 minutes. Add stock and 1 teaspoon salt and bring to boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until rice is tender, 12 to 14 minutes. Stir in chicken and peas and cook until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.