Soup is good at any time of the year; I learned that early on at the cafe'. I was amazed that no matter what the weather, soup was in demand. This is a simple, hearty soup with broad appeal, from toddlers to seniors. It is so simple, you will find yourself making it again and again! It freezes well, so you can double the recipe and have extra on hand in the freezer, ready to enjoy at a moment's notice.
1 large onion, coarsely chopped
3 large celery ribs, cut into ¼” slices
3 medium carrots, peeled and cut into ¼” slices
2 medium bone-in, skin-on chicken breasts
1 cup long-grain brown rice
1 teaspoon salt
3 quarts chicken broth
¼ cup roughly-chopped fresh flat-leaf parsley
In a large pot combine all ingredients, except parsley. Bring just to a boil, reduce heat to a simmer, cover and cook for one hour. Check and skim any foam that accumulates periodically. (Maintain a low simmer, as allowing it to boil will cause the soup to be cloudy.)
Transfer the chicken to a cutting board and cool until it can be handled. Discard the skin, and remove the meat from the bone. Shred or chop the chicken into bite-sized pieces and return to the pot. Add the parsley. Taste and adjust seasoning. If the soup is too thick, add water or broth until it reaches the desired consistency. Reheat and serve.