Recipe: Venetian Chicken Rice Soup

Venetian Chicken Rice Soup

2 tbsp olive oil
6 oz. pancetta, diced
1 lg onion, chopped
2 carrots, chopped
2 ribs celery, chopped
4 lg garlic cloves, minced
2 bay leaves
1/4 tsp saffron threads, crushed
1 1/2 lb boneless, skinless chicken thighs
6 (14-oz) cans reduced sodium chicken broth
3/4 cp medium or long grain rice
1/2 tsp freshly ground pepper
3 tbsn minced fresh italian parsley
1 tbsp grated lemon peel

Heat oil in dutch oven over medium heat until hot. Add pancetta, cook 5 minutes until browned. Add onion, carrots and celery, cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron, cook 30 seconds.

Add chicken and broth, increase heat to medium-high. Bring almost to a boil, reduce heat to medium low. Partially cover and cook 12-15 minutes or until chiken is no longer pink and juices run clear. Remove chicken, cool slightly. Shred chicken.

Meanwhile, add rice and pepper to dutch oven. Partially cover and cook 20 minutes or until rice is tender. Return chicken to pot, cook 5 minutes or until chicken is heated through. Remove bay leaves

In a small bowl, stir together parsley and lemon peel. Ladle soup into bowls, sprinkle with parsley mixture. Makes 8 (1 3/4 cp) servings

Cooking Pleasures Dec/Jan 03