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a bowl of clear golden chicken soup with torn white and dark chicken meat, brown rice grains, small pale parsnip cubes, thin carrot rounds, softened leek pieces and wilted spinach
Andre Lewis

Chicken and Brown Rice Soup

Making the broth from a whole chicken gives you plenty of meat for generous soup portions, and the strained stock has a different depth from a pot built around a spoonful of bouillon. Leeks and parsnips go into the fresh soup after the stock vegetables have been removed. Cook the brown rice separately so it doesn't steal the liquid you need around the chicken, then divide it among the containers just before adding the soup. The grains will still soften a little in storage, but they won't spend the entire stock-making time swelling in the pot. Freeze shallow single portions instead of one large tub, because a bowl you can heat while the rest stays frozen is the useful kind of prepared dinner.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 whole raw chicken about 4 lb, giblets removed
  • 12 cups water for stock plus enough to restore strained stock to 8 cups
  • 1 large yellow onion quartered
  • 2 celery ribs cut into large pieces
  • 1 dried bay leaf
  • 1 cup long-grain brown rice
  • 2 cups water for rice
  • 1 tbsp olive oil
  • 2 medium leeks white and light-green parts thinly sliced and washed
  • 2 medium parsnips peeled and cut into 1/2-inch cubes
  • 2 medium carrots cut into thin rounds
  • 1/2 tsp dried thyme
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 4 oz baby spinach roughly chopped
  • 2 tbsp water per portion for reheating

Method
 

  1. Put chicken, stock water, onion, celery and bay leaf in an 8-quart pot. Bring to a gentle simmer and cook partly covered for 75 to 90 minutes until the chicken reaches 165°F in the breast and innermost thigh and lifts easily from the bones.
  2. Meanwhile, bring brown rice and rice water to a boil in a small saucepan. Cover and cook on low for 40 to 45 minutes, then rest covered off heat for 10 minutes.
  3. Lift chicken onto a tray. Strain the stock, discard spent vegetables and bay leaf, skim excess fat and measure 8 cups, adding water if needed. Pull chicken from the bones, discard skin and bones and tear the meat into small pieces.
  4. Heat oil in the empty soup pot and soften leeks for 5 minutes. Add parsnips, carrots, thyme, 1/2 teaspoon salt, pepper and measured stock; simmer for 15 to 20 minutes until vegetables are tender.
  5. Add all the chicken meat and spinach, simmer for 3 minutes until the chicken reaches 165°F, then taste and add up to the remaining salt. Divide cooked rice among eight shallow freezer containers and add equal amounts of soup.
  6. Cool promptly, refrigerate within 2 hours and chill completely. Cover with expansion space and freeze for up to 3 months for best quality.
  7. To reheat one frozen portion, loosen it from the container into a saucepan with 2 tablespoons water. Cover over low heat until it releases liquid, then break it apart, stir frequently and bring to a full simmer with all chicken pieces at 165°F, usually 15 to 25 minutes.