Creamy Strained Chicken And Rice Soup

Ingredients

• 1 whole chicken, cut into pieces
• 4 quarts water
• 1 cup rice
• 1 thick slice onion
• 2 stalks celery
• 1 sprig parsley
• Salt and pepper to taste
• Optional: 2 tbsp cold chicken stock
• Optional: 1 tbsp cornstarch
• Optional: Cream
• Optional: 1 tbsp butter (for roux)

Method

1. 1 Place chicken pieces in a large pot with 4 quarts of cold water. Bring to a boil, then reduce heat and simmer for 3 hours.
2. 2 Add onion slice, celery, parsley, and rice. Simmer for another hour until rice is tender and chicken is cooked through.
3. 3 Strain the soup, reserving the liquid. Remove meat, bones, and vegetables. Press the cooked rice through a sieve into the broth.
4. 4 Skim excess fat from the top of the soup. Return the strained broth and rice to the pot.
5. 5 Season with salt and pepper. Heat through. Optionally stir in diced chicken breast, cream, or a cornstarch slurry for thickening.