This was the staple chicken soup at our home, super basic, dark meat chicken, garlic, rice and water! The arborio rice leaves a touch of earthiness and fragrance that compliments the very simple broth.
Ingredients
Roughly 6 cups - 48 oz water - The goal is to cover the chicken with liquid, by about 1 inch.
1/4 cup arborio rice or extra long grain white rice
3 bone in chicken thighs
3 chicken drumsticks
(Using other parts of a chicken, like the neck-bones, etc. is always welcome. Chicken breast is usually too lean to impart a rich flavor, and the nutrients from the dark meat is lost.
2 cloves of garlic- chopped
Salt
Steps
In a large stockpot that supports a lid, add the chicken , 2 tsp of salt, garlic and water and bring to a medium boil.
Make sure to account for displacement when adding the chicken to the water. You don't want to the water level to be too close to the top as it will boil over.
Boil for 30 minutes uncovered, skim any froth/sediment from the top of the liquid periodically.
If the liquid has dropped below the meat, add more water to just cover the chicken.
Boil for another 45 minutes covered by a lid (but slightly offset to allow the steam to escape)
Using tongs and/or a skimming spoon, remove the chicken and set aside in a large baking dish.
Add the rice. Keep covered
Allow the chicken to cool off for 10-15 minutes.. then tear/shred the meat off the bone with 2 forks, spoons, or tongs. Keep covered and refrigerate any meat that won't be used immediately.
The rice will be tender and white when finished.
Serve
In a bowl, add chicken meat, then the soup liquid. and enjoy!
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