Chicken and Rice Stoup
When it comes to this one-pot wonder, even Campbell’s never made it this good! Use a large, deep-sided skillet or medium soup pot for this recipe.
Recipe information
Yield
4 servings, with seconds
Ingredients
Omit
Lemon
White wine
Green peas
Add
1 bay leaf
1 cup shredded carrots, available in the produce section, or 1 large carrot, cut into matchsticks
2 celery ribs, chopped
3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped
1 quart chicken stock (6 cups total, including the 2 cups in the original recipe)
1/2 cup white rice (1 1/2 cups total, including the 1 cup in the original recipe)
Preparation
Prepare according to the master recipe, #121, skipping the first step of cooking the rice and starting by sautéing the chicken and leeks as before. When you add the leeks, also add the bay leaf, carrots, celery, and thyme. Add all 6 cups of stock and bring the stoup to a boil. Stir in the 1 1/2 cups of rice and cook until the rice is just tender, 15 to 18 minutes. Stir in the parsley, adjust the salt and pepper, and serve. Leftovers will get really thick, and the rice will bloat. Add a combination of broth and water to reheat the stoup.
