Chicken and Rice Soup

This soup requires some chopping, but it is very pretty, tastes yummy and is light! I used the Kuby’s Rotisserie chicken, but any one with be terrific!

2 Tbsp. olive oil

1 onion, chopped

1 leek, white and light green parts halved lengthwise, sliced thin cross-wise, and washed thoroughly; dark green part chopped coarse and washed thoroughly

2 celery ribs, chopped

1 (2 ½ lb.) rotisserie chicken, skin and bones reserved for stock, meat shredded or chopped into bite-sized pieces (3 cups)

6 cups low-sodium chicken broth

4 cups water

2 sprigs fresh thyme

2 bay leaves

2 carrots, peeled, quartered lengthwise, and sliced ¼ inch thick

½ cup short-grain white rice (like Arborio) **holds shape better!

Salt and pepper

1 cup frozen peas

2 Tbsp. minced fresh flat leaf parsley

Heat 1Tbsp. oil in Dutch oven over med-high heat until shimmering. Add onion, dark green leek, and celery and cook until just beginning to brown, about 5 minutes. Add chicken skin and bones, broth, water, thyme, and bay leaves and bring to boil. Reduce heat to med-low and simmer, loosely covered, for 30 minutes.

Strain stock through fine-mesh strainer into large bowl, pressing on solids to extract as much liquid as possible; discard solids and set stock aside. (You should have about 8 cups of stock. If less, add water to equal 8 cups.)

Wipe out now-empty Dutch oven with paper towels and heat remaining 1Tbsp. oil over med-high heat until shimmering. Add white and light green leeks and carrots and cook until softened, about 5 minutes. Add rice and cook, stirring frequently, until edges of rice become translucent, about 2 minutes. Add stock and 1 tsp. salt and bring to boil. Reduce heat to med-low and simmer, covered, stirring occasionally, until rice is tender, 12 to 14 minutes. Stir in chicken and peas and cook until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serves 6.