CHICKEN RICE AND POTATO SOUP RECIPES

Steps:

• Place chicken legs in a large pot and cover it with water. Put the pot on the high heat, add a small pinch of salt and let the water boil. Get rid of all the foam on the surface. Add a bay leaf and lower heat. Cook chicken broth for 30 minutes on the low heat.
• Meanwhile, let’s prepare all the vegetables. Cube peeled potatoes; chop nicely an onion and grate carrot using coarse grater.
• Take a skillet and heat oil in it. Sauté onion with carrot for 3 minutes until soft and golden on the medium heat.
• When you had broth simmering for 30 minutes, you can add sautéed vegetables and rice to the pot. However, before using rice in the recipe, please, rinse it thoroughly (until you have clear drained water).
• Let the broth get to boil again and have broth simmer for about 5 minutes before adding cubed potatoes. Get rid of the bay leaf.
• In 10 minutes, take out cooked through chicken legs out of the soup. Separate meat from the bone, shred it or cut it into small pieces. Add it again to the pot with your soup.
• Season soup to your taste with salt and freshly ground pepper. Add chopped fresh parsley. Check the doneness of potatoes and rice. Let soup simmer for last 5 minutes, cover the pot with a lid and set aside. Let it sit for 10 minutes before serving for all the flavors to incorporate to the broth.

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, celery, rice, and potatoes. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Blend together cilantro, chile, and garlic. Add chicken pieces, cilantro mixture, and corn to broth and heat through, about 2 minutes. Season with salt and pepper; serve.