The best kind of comfort in a bowl! It’s so cozy and heartwarming, using a whole chicken for the most amazing homemade broth!
4.8 stars (18 ratings)
Ingredients
13-4 pound whole chicken, rinsed
1onion, cut into wedges
2carrots, halved
2celery ribs, halved
4clovesgarlic, crushed
2bay leaves
Kosher salt freshly ground black pepper, to taste
⅔cuplong-grain white rice
1cupdiced carrots
1cupdiced celery
2tablespoonschopped fresh dill
2tablespoonsfreshly squeezed lemon juice
Instructions
Place chicken, onion, carrots, celery, garlic, bay leaves and 8 cups water in a large stockpot or Dutch oven; season with 2 teaspoons salt and 1 teaspoon pepper.
Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 1 hour. Remove chicken and shred; discard skin and bones. Set aside. Strain broth through a fine-mesh sieve; discard solids.
Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.
Stir in chicken, carrots and celery. Cook, covered, until the rice is tender, about 10 more minutes.
Stir in dill and lemon juice; season with salt and pepper, to taste.