Chicken Soup with Rice

from scratch chicken soup with rice and vegetables

Oh my once, oh my twice, oh my chicken soup with rice! Did you know that the healing power of chicken soup has been scientifically proven? When your immune system takes a hit, chicken soup will actually help you to get well more quickly. In our version of Jewish penicillin, we save the chicken skin from the poached bird, fry it in a pan, and crumble it over the top of the soup like bacon. Have some, you'll feel better (even if you're already feeling fine).

Serves 8

  • 1whole chicken, cut in 8 parts (3.5 pounds)
  • 2teaspoons sea salt
  • 5whole black peppercorns
  • 2bay leaves
  • 12bulb fennel, fronds and stalks reserved
  • 2ribs celery, chopped
  • 2medium yellow onions, roughly chopped
  • 1tablespoon extra virgin olive oil
  • 3small carrots
  • 2cloves garlic, finely chopped
  • 1cup cooked rice
  • 2tablespoons chopped fresh thyme
  • 14cup chopped fresh dill
  • 14cup chopped fresh parsley
  • In a medium stockpot, bring chicken and 12 cups of water to a simmer with salt, peppercorns, bay leaves, the stalks of the fennel bulb, 1 celery stalk, and 12 cup of the onion. Cover and bring pot to a boil, reduce heat to a simmer and cook for about 30 minutes, until chicken is fully cooked.
  • 2
  • Strain soup, reserve broth and chicken. Discard cooked vegetables, peppercorns, and bay leaf. Let chicken cool. Remove chicken skin and save it to fry up like kosher bacon, if you’d like. Shred chicken meat and set aside.
  • 3
  • Meanwhile, heat the stockpot over medium heat. Add 1 tablespoon olive oil and chopped fennel and onion. Cover and let cook until vegetables are translucent, about 15 minutes. Add garlic, cook 3 minutes more. Add chicken and broth back to the pot along with the carrots. Turn heat to high and bring to a simmer. Add herbs and rice. Let simmer for a couple minutes until heated through.
  • 4
  • Divide among eight bowls. Sprinkle with chopped herbs and fennel fronds.