Chicken Vegetable Soup with Rice, gluten free

Chicken Vegetable soup with Rice

Serves 4

1 bone-in skin-on chicken breast
kosher salt and fresh ground pepper
1 Tablespoon vegetable oil
1 onion, peeled and diced
1/2 cup Brandy or Cognac
1 cup diced carrots
1 cup sliced celery
1 cup diced peeled potatoes
2 cans low sodium chicken broth
1 can vegetable broth
3 cups water
1 Tablespoon kosher salt
1/2 teaspoon dried thyme
1 Tablespoon freshly chopped Italian parsley

1. Cook Chicken: In a large dutch oven, heat oil until shimmering. Salt and pepper chicken breast, then place skin side down in hot pan. Cook, undisturbed, 5 minutes or so, until well browned. Turn and brown on other side, another 4 minutes or so. Brown all edges, then remove to a plate and tent with foil.

2. Saute Vegetables: Add onion to pan and cook, stirring constantly, for one minute. Add brandy to deglaze pan, scraping any bits from the bottom. Add carrots, celery and potato and stir to combine. Cook vegetables, stirring often, until they begin to sweat, about 4 minutes.

3. Boil & Simmer: Add broth, water, salt and thyme and bring to a boil. Reduce heat to medium, return chicken to pot and cook for 20 minutes.

4. Remove Chicken: Remove chicken and set aside to cool.

5. Cook Rice: Add rice to pot and continue to cook, stirring often, 20 more minutes.

6. Finish Chicken: When chicken is cool enough to tough, shred into strips. Heat 1 tablespoon in skillet until shimmering and cook chicken until it starts to brown and crisp, about 3 minutes. Stir and continue to brown and other 2 minutes, scraping pan as needed to expose chicken to hot skillet. When chicken is nicely browned in spots, add chicken and stir.

7. Finish & Serve: Check rice for tenderness. Just before serving, stir in parsley. Enjoy.