Chicken soup may be our go-to when feeling ill, but this recipe is our favorite kind of comfort food: deeply savory chicken and rice with briny, spicy, and herbal accents. After Thanksgiving, we use this recipe as a template for repurposing leftover turkey. To use already cooked poultry, replace the water with 6 cups Poultry Stock. When the rice is cooked, add 3 to 4 cups cooked, shredded chicken or turkey and heat through.
Heat in a soup pot over medium heat:
Add:
Cook, stirring, until the vegetables are tender but not browned, 6 to 8 minutes. Stir in:
Bring to a boil, then reduce the heat, partially cover, and simmer for 25 minutes. Stir in:
Simmer until the chicken and rice are cooked, about 20 minutes. Remove from the heat, remove the chicken, and let cool slightly. Discard the skin and bones, and dice or shred the meat. Return it to the soup and stir in:
Simmer gently to heat through, 2 to 3 minutes. Divide among soup bowls and garnish with: