This is probably the simplest soup ever made from scratch. A simple, chicken and rice soup with peas and carrots to comfort you and your family. Perfect for warming up on a chilly night.
Course
Soup
Category
Classic
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4
AutorElle
Ingredients
2small yellow onions,finely minced
1garlic clove,minced
4organic chicken legs,thigh with the drumstick attached (about 800 g)
sea salt and freshly ground pepper
1cuplong-grain brown rice(200 g)
1 1/2teaspoonssea salt
2bay leaves
10cupsof chicken broth(2 1/2 liters)
1cupfrozen peas(130 g)
3medium carrots,peeled and sliced into paper-thin disks using a mandoline
3tablespoonschopped fresh flat-leaf parsley
freshly ground black pepper,to taste
fresh squeezed lemon juice,optional
Method
Wash and dry chicken pieces and season well with salt and pepper. Combine onion, garlic, chicken pieces, rice, bay leaves and salt in a large pot. Add the chicken broth and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
Transfer the chicken pieces to a colander. When cool enough to handle, remove meat (I find using a fork is the most effective way to do this); discard the skin and bones. Coarsely chop the chicken and return to the pot.
Add the peas and cook for about 8-10 minutes. If you like your carrots softer, then add them after a few minutes, otherwise they can be added at the end.
Taste broth and season with salt and pepper to taste and add a squeeze or two of lemon juice (if using). For crisper carrots, add them now and stir in half of the parsley. Ladle into serving bowls and garnish with the remaining parsley. Serve and enjoy!
Notes
Go ahead and throw in some more vegetables if you like. Chopped tomatoes, pointed cabbage (my favorite add-on), baby spinach, collard greens, or even green asparagus are great additions.
Any remaining soup can be stored, covered, for up to 3 days in the refrigerator once cooled or frozen in individual portions for up to 4 months.
I mince my onions, as this is a good way to hide them from suspicious kids. Works every time.
You can also use chicken breasts for this recipe. I like to use the legs and thighs for more flavor.