Dec 21, 2017

Creamy Chicken, Rice and Vegetable Soup

  • 2 chicken breasts, with bone; skin on
  • 4 chicken thighs, with bone; skin on 
  • Olive oil, Kosher salt, fresh ground pepper
  • 1 stick of butter
  • 1 Tbs fresh thyme, rosemary sage, finely minced
  • 1 small onion, diced
  • 6 carrots. peeled and diced
  • 6 celery stalks. peeled and diced
  • 4 portobello mushrooms, gills removed, chopped
  • 1 cup flour
  • 4 quarts (16 cups) reduced sodium chicken broth
  • 3 chicken bouillon cubes
  • 1 can artichoke hearts, drained and halved
  • 1 ½ cups corn (canned, frozen or fresh)
  • 1 head broccoli, stems removed, cut into bite-sized pieces
  • 1 ½ cups brown rice
  • 1 cup heavy cream

  1. Preheat oven to 375ºF. Place chicken on sheet pan; coat with olive oil; season with salt and pepper; roast for 40 minutes; set aside until cool enough to touch.
  2. Over medium heat in large stock pot, melt butter with herbs; add onion, carrots, celery (mirepoix), season with salt and pepper to taste, and cook until onions are translucent. 
  3. Add mushrooms to mirepoix and cook until they've shrunken in size and released their liquid, about 15 minutes.
  4. Remove skin and separate chicken from bones; shred with two forks or roughly chop; set aside.
  5. Bring chicken broth and bouillon cubes to a simmer.
  6. Sprinkle vegetables with flour and stir to coat; cook for about 30 seconds. 
  7. Stirring constantly, slowly add hot broth to vegetable/flour mixture. 
  8. Add chicken, artichokes, corn, broccoli, rice, and heavy cream.
  9. Simmer on low for 1 hour.
  10. Season with salt and pepper to taste.

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