We eat lots of chicken soup. After all, isn't chicken soup good for all that ails you? We love it. I have made soup by great chefs and they are always good. I guess that has something to do with the chicken and all those veggies. This week, I tried Paula Deen's recipe from her new cookbook, Southern Cooking Bible.
I want to write a review after I make some more recipes but just looking through it shows how much promise there is. This recipe is extra special. It has no butter in it. I cut back on most of her recipes on her liberal use of butter. I, most likely lose out on some of the taste but I won't eat sticks of butter.
SERVES 6 TO 8
1 whole chicken (31/2 pounds), rinsed, patted dry, and cut into 8 pieces
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 cloves garlic, finely chopped
2 bay leaves
2 1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon dried tarragon
1 cup long-grain white rice
1/3 cup chopped fresh parsley
1. In a large stockpot, combine the chicken, 12 cups
water, celery, carrots, onion, garlic, bay leaves, salt, black pepper,
and tarragon. Bring to a boil over high heat. Reduce to a simmer and
cook until the chicken is cooked through, about 45 minutes.
2. Remove the chicken and carrots from the pot and set aside.
Strain the remaining liquid and discard the solids. Return the strained
broth to the pot, stir in the rice, bring to a gentle simmer, and cook
until the rice is tender, 15 to 20 minutes.
3. Meanwhile, once the chicken is cool enough to handle, pick the meat off the bones,
discarding the bones and skin. Cut the meat into bite-size pieces and
thinly slice the carrots. Return the chicken and carrots to the pot.
Simmer for 5 minutes. Adjust seasoning and stir in the parsley just
You feel terrific, immediately.
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