Chicken and Rice Soup

Name: Chicken and Rice Soup
Yield: Serves 6
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

Main Courses
Chicken
Rice

By Erika Bruce ･ Appears in Cook's Country February/March 2013

Too often, cutting corners in an effort to save time spoils the broth. Our version of chicken and rice soup cuts down on time but not on flavor.

SERVES 6

TIME 1¾ hours

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