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.
SERVES6 to 8
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 th…Read More