If you're looking for a hearty meal to keep you warm and satisfied throughout the winter, Curtis Stone's homemade chicken soup is the perfect choice. Filled with brown rice and kohlrabi, this delicious soup is rich in both vitamins A and C. This wholesome dish will keep you going back for guilt-free seconds and thirds.
Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Photo courtesy of Ray Kachatorian
- 1 4-pound whole chicken, rinsed with excess fat trimmed
- 8 cups water
- 1 bay leaf
- 1 fresh thyme sprig
- lemon zest (removed with a vegetable peeler)
- juice from 1 lemon
- 1 1/2 cups diced onion
- 1 1/2 cups diced carrots
- 1 cup diced kohlrabi
- 2 cups diced celery root
- 3/4 cup uncooked long-grain brown rice
- Kosher salt and freshly ground black pepper
- 2 tbsp chopped fresh flat-leaf parsley
1. Using a large sharp knife, cut the chicken into 8 pieces (2 drumsticks, 2 thighs, 2 wings, and 2 breasts). Reserve the carcass.
2. Place the chicken and carcass in a heavy 8-quart pot. Add the water, bay leaf, thyme, and lemon zest and bring the water to a simmer over medium-high heat, skimming off the foam that rises to the surface. Lower the heat to medium-low and simmer gently for about 45 minutes, or until the chicken is just cooked through. Using tongs, transfer the chicken pieces to a large bowl and set aside until cool enough to handle. Set the broth aside.
3. Remove the chicken meat from the bones and discard the skin, bones, and cartilage. Coarsely shred the meat into bite-sized pieces.
4. Remove the herbs, lemon zest, and chicken carcass from the broth and discard. Add the onion, carrots, kohlrabi, celery root, turnip, and rice to the broth and simmer for about 22 minutes, or until the vegetables are cooked through and the rice is tender. Add the cooked chicken and simmer for five minutes. Season to taste with salt and pepper.
5. Stir in the lemon juice and parsley. Ladle into bowls and serve.
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