Description
More cozy soups you’ll love:
- One-Pot Sausage Tortellini Soup with Spinach
- Gnocchi Zuppa Toscana – A Comforting Italian Soup
- Fall Harvest Soup with Butternut Squash and Sweet Potato
- Easy Keto Cauliflower Soup
Ingredients
For the Broth
- Chicken wings
- Water
- Salt
- Peppercorns
- Onion (charred)
- Carrots
- Celery
For the Chicken
- Chicken legs or thighs
- Salt
- Pepper
For the Rice
- Medium-grain rice
- Chicken fat or oil
- Reserved poaching liquid
Finishing Touches
- Frozen peas
- Fresh parsley
- Ground black pepper
Instructions
- Roast the Chicken Wings: Roast wings at high heat until golden brown. Deglaze the pan with water to capture browned bits.
- Simmer the Broth: Add roasted wings to a pot with water. Simmer 2 hours, adding water as needed.
- Poach the Chicken Legs: Poach gently with salt and peppercorns. Shred and reserve liquid.
- Cook the Rice Separately: Toast rice in fat or oil, then cook using the poaching liquid.
- Char the Onions: Char onion slices in a dry skillet and add to broth.
- Build the Soup: Toast pepper, add strained broth, vegetables, chicken, and peas. Simmer.
- Serve: Add cooked rice to bowls and ladle soup over top. Garnish with parsley.
Notes
Expert Tips
- Use medium‑grain rice for perfect texture.
- Store broth, chicken, and rice separately.
- Freeze broth for quick future meals.