Slow-Cooker Chicken and Rice Soup
We were surprised to find that the big problem here was the rice, which either blew apart or stayed chewy—or both—in every batch of soup.
Why This Recipe Works
Most recipes for this rather simple soup are quite bland. To kick things up a notch, we first seared our bone-in chicken thighs in a skillet to build flavor (fond) before adding onions, carrots, celery, and some white wine to the pan. We then transferred the contents of the skillet to the slow cooker along with store-bought broth to reinforce the soup’s chicken flavor. Soy sauce added to the finished soup upped the meaty flavor, and a bay leaf added an herbal note. To prevent the rice from becoming mushy and blowing apart, we used converted rice, which is fissured to speed the infiltration of hot liquid and then dried; it needed just 10 minutes to rehydrate in the savory broth.
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