Venetian Chicken-Rice Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 6 ounces pancetta, diced
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 4 large garlic cloves, minced
- 2 bay leaves
- 1⁄4 teaspoon saffron thread, crushed
- 1 1⁄2 lbs boneless skinless chicken thighs
- 6 (14 ounce) cans reduced-sodium chicken broth
- 3⁄4 cup long-grain rice
- 1⁄2 teaspoon fresh ground pepper
- 3 tablespoons minced fresh Italian parsley
- 1 tablespoon grated lemon peel
directions
- Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
- Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
- Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
- 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
- mixture.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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