Chunky Chicken-and-Rice Soup with Turnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
8 cups water |
1 (3-pound) chicken |
1 teaspoon vegetable oil |
2 cups chopped leek (about 2 large) |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
3 cups coarsely chopped peeled turnips (about 1 pound) |
1/2 cup uncooked long-grain or basmati rice |
2 cups 2% reduced-fat milk |
1 teaspoon salt |
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese |
Directions:
1. Combine water and chicken in a large Dutch oven; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken from cooking liquid (broth); place chicken in a bowl, and chill for 15 minutes. Remove skin from chicken, and remove meat from bones, discarding skin and bones. Chop chicken into bite-size pieces; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Skim fat from surface; discard. Reserve 6 cups broth.
2. Heat the oil in the pan over medium-high heat. Add the leek, basil, thyme, and oregano; sauté 5 minutes or until leek is browned. Add reserved broth, scraping pan to loosen browned bits. Stir in the turnips and rice; bring to a boil. Reduce heat, and simmer for 30 minutes or until turnips are tender. Partially mash turnips with a potato masher. Add chicken, milk, and salt, and cook 5 minutes or until thoroughly heated. Remove from heat, and add cheese, stirring until melted.
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