Classic Chicken and Rice Soup

seriouseats.com

Patty Turner Afton

2 pounds (900g) chicken wings

1 pound (450g) chicken leg quarters

2 tablespoons (18g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

1 teaspoon whole black peppercorns plus 1 teaspoon freshly ground black pepper, divided

2 teaspoons (10ml) vegetable oil

½ cup (100g) medium- or long-grain rice, rinsed and drained well

1 (8-ounce; 225 g) yellow onion, peeled and cut crosswise into 1-inch-thick rounds

6 ounces (170g) carrots (2 medium), cut into ¼-inch dice

6 ounces celery (2 to 4 ribs), cut into ¼-inch dice

3 ounces frozen peas

½ cup (15g) chopped parsley

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