oh-so-easy chicken soup with rice

This is a very fast, updated version of an old favorite on More Time. Great for grumbly tumblies, nasty noses, and frozen “toeses,” it will also be nigh unto perfect for quick après-ski dinners up the mountain. Really pressed for time? Chop all of the vegetables at once in a food processor while the chicken browns. Do omit the ground cayenne for grumbly tumblies.

Prep Time10

Cook Time40

Course: Main Course

Cost: $20

Ingredients

2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
Kosher salt and fresh ground pepper
1/8 teaspoon ground cayenne—optional
Large yellow onion, diced
Small fennel bulb, diced (can sub ½ cup frozen peas added for the last few minutes of cooking)
4 stalks celery, sliced thinly
2 teaspoons EACH dried rubbed sage and dry thyme
1 teaspoon dill weed
1 bay leaf
Handful minced fresh parsley—reserve a few sprigs for garnish
2 cloves garlic, minced
½ cup dry white wine (can substitute broth)
8 cups chicken broth, low sodium (64 ounces)
3 cups water—or more, if needed
4 large carrots, trimmed and peeled, sliced into thin coins
¾ cup white rice---Can sub brown rice, but cook it half-way in a separate pot before adding to the soup for the last 20 minutes

Instructions

In an 8 or 10-quart soup pot, warm the oil over medium-high flame until shimmering—a minute or two. Add chicken; season with a teaspoon of salt, ½ teaspoon pepper, and cayenne, if using. Sauté until pieces are about half-way done, but still somewhat pink at center. Tip in onion, fennel, and celery; season with the herbs (sage, thyme, dill, bay, and parsley) and another ½ teaspoon salt. Reduce heat to medium and cook, stirring regularly, for 10 minutes or until vegetables are nearly tender, adding garlic for last two minutes.
Pour in wine and simmer a few minutes until wine is reduced by half. Pour in broth and water; cover and raise heat to a boil. Taste; adjust seasonings, including dry herbs. Add carrots and rice, then reduce heat to a gentle boil. Cook uncovered another 20 minutes or until all vegetables, chicken, and rice are tender. Pour in a little extra water if soup becomes too thick; it should remain quite brothy. Taste and adjust seasonings one last time. Serve hot garnished with a little of the reserved parsley. Cool and store leftovers in tightly-covered containers for 3-4 days in the fridge or for 4-6 months in the freezer.
Whoever gets the bay leaf does the dishes!

Notes

COOK'S NOTES: Should you have some other cooked vegetables like chopped green beans, broccoli florets, boiled potatoes, etc., you can easily add them at the end for the last 5 minutes of cooking to make a Chicken-Vegetable with Rice Soup. Fresh vegetables will, of course, work well, too; add them with the carrots. (Keep veggies like broccoli or cauliflower for adding during the last few minutes of cooking.)This recipe also works fine with a large fresh turkey thigh, boned and cut into 1-inch pieces. Chopped cooked Thanksgiving turkey will make an even quicker soup; cook it briefly right along with the onions, celery, and fennel -- no need for the sautéing at the beginning.