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Chicken and Rice Soup

From

February/March 2013

Chicken and Rice Soup

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.

Serves 6

Wash the leek thoroughly after chopping.

Ingredients

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