Chicken and Rice Soup

cooking.nytimes.com

Double the garnish, cook until rice almost falling apart

This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top. This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

8 cups chicken broth

1 pound boneless, skinless chicken thighs

4 celery stalks, leaves reserved and stalks thinly sliced

¾ cup jasmine rice (unrinsed)

Salt

½ cup fresh parsley leaves

1 teaspoon fresh lemon zest plus up to ½ cup lemon juice (from 2 to 3 lemons)

1 small garlic clove

1 tablespoon unsalted butter (optional)

Directions at cooking.nytimes.com

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